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Monday, February 1, 2016

{happy food} chicken enchilada soup recipe

During a thunderstorm on a quick trip to Mexico, I stopped into a little cantina and enjoyed what was hands-down the best chicken enchilada soup I have ever tasted. Maybe it was the smile of the kind server who took pity on this rain-soaked girl. Maybe it was warmth of the fireplace but years later, while I've long forgotten the name of the restaurant I still fondly remember this perfect moment of enjoying this soup with a Dos Equis beer. 

L and I both love spicy food, especially enchiladas so when I came across this recipe last week, I knew this was one to try. It was easy to make and came together in less than half an hour. I plan on making this our go-to soup for cool days.

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Happy Food: Chicken Enchilada Soup
This easy, spicy favorite is perfect for a hearty weeknight meal or a weekend entertaining friends.
  • 2 cooked chicken breasts (shredded)
  • 1 28 ounce can red enchilada sauce
  • 1 23 ounce family size can of cream of chicken soup
  • 2 cups of whole milk
  • 1 cup of sour cream
  • 1 15 ounce can of black beans
  • 1 15 ounce can of corn
  • 1 pint of prepared pico de gallo (in the produce section)
Add all ingredients to a large pot and stir together. Cover and cook over medium heat for 30 minutes, stirring occasionally.Ladle soup into individual bowls and top with shredded cheddar cheese and sour cream. Serve with tortilla chips. For a vegetarian option, omit the chicken.
For a reduced fat version, use reduced fat sour cream and reduced fat cheddar cheese.
Prep time: Cook time: Total time: Yield: 6 healthy servings
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