Enchilada Soup

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Enchilada Soup

Enchilada Soup

I don’t hate leftovers.  I don’t love leftovers.  I enjoy leftovers for lunch.
Most leftovers get portioned into lunch sized servings and divided between the fridge and the freezer.  What about the last bit of sauce left in the jar or those veggies that didn’t quite make it to the table?  When they stare at you longingly from the fridge awaiting their fate… trash or tasty dish… it is time for a Kitchen Clean Out!

This enchilada soup was the product of a Kitchen Clean Out, but will definitely be making a repeat appearance!  We had recently made enchiladas, so we had plenty of the ingredients on hand, but feel free to switch it up based on the needs of your leftovers!

Confession of a *wannabe* foodie… If the leftovers are good enough, I will eat them for breakfast, lunch or dinner!

2 T. Olive Oil
5 Cloves Garlic
1 Onion
1 Poblano Pepper
1 Anaheim Pepper
1 Jalapeno Pepper
2 t. Cumin
1 T. Chili Powder
4 Chopped Chipotle Chiles in Adobo Sauce
¾ c. Enchilada Sauce
1 14oz Can Crushed Tomatoes
1 14 oz. Can Diced Tomaotes
8 c. Chicken Stock
2 Cooked Chicken Breasts
12 Corn Tortillas
1 ½ c. Frozen Corn Kernels
Salt & Pepper
1 Bunch Cilantro
Sour Cream

Carefully remove the seeds from the poblano, anaheim, and jalapeño peppers.  Chop the garlic, peppers, and onion so they are all about the same size.

Pour the olive oil into a large soup pot over medium-high heat.
Once the oil is hot, add the chopped peppers, onions, and garlic.
Sauté until the veggies are soft and translucent.
Add cumin, chili powder, enchilada sauce, and chopped chipotles, and sauté for 2-3 minutes.
Add the crushed tomatoes, diced tomatoes, and chicken broth.
As you bring the soup to a simmer, shred or cut the cooked chicken into desired pieces.
Add the shredded/chopped chicken and corn tortillas to the pot.

Simmer until the corn tortillas begin to break down and the soup thickens, then add the corn.
Continue to simmer for 15-20 minutes.
Add salt and pepper to taste.
Just before serving, toss in a handful of chopped cilantro.

Top with your favorite enchilada toppings: sour cream, cilantro, limes, avocados, cheese, etc.!


3 Comments on Enchilada Soup

  1. Nick Bergin
    April 7, 2011 at 11:44 pm (13 years ago)

    Fun blog. Do you actually cook these things or just take pictures from the internet? :)

    I’m really into eggs lately. I think I’ll try poaching. Glad you popped up on my newsfeed.

    • annie
      April 8, 2011 at 9:14 am (13 years ago)

      Let me know if you come up with anything eggcellent :) (sorry I couldn’t resist!)

  2. Captain Canada
    April 8, 2011 at 2:17 pm (13 years ago)

    “Most leftovers get portioned into lunch sized servings and divided between the fridge and the freezer.”

    3rd option – my belly!


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