There’s no craving quite like a craving for Mexican food. Unlike some other cravings, no substitute will do. My stomach isn’t satisfied until it’s placated with a tortilla full of beans, veggies and cheese. This chicken enchilada soup satisfies this craving almost as well as the real thing, and leaves you satisfied but not overstuffed.
Though chicken breasts are easier to shred, I prefer the dark meat of the drumstick and found that adding the chicken with the bone in, infused the soup with even more chicken flavor. As much as I hate using frozen vegetables, it seemed like the best option for the winter season – if you are making this dish in the summer, use fresh corn! If ripe avocados are available, they would be an excellent topping to your enchilada, adding creaminess to the soup’s hearty spice.
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Calories per serving: 380 (without garnish) per serving
Prep time: 20 mins
Cooking time: 3-4 hours
Total time: 3-4 hours and 20 mins
3 tbsp butter
3 tbsp flour
1 cup chicken broth
11/2 cups milk
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes with jalapeños
1 10-ounce package frozen corn(or 1 cup fresh)
1 yellow onion, chopped
1 orange, yellow or red bell pepper, diced
1 tsp chili powder(optional)
1 10-ounce can enchilada sauce
4 chicken drumsticks, skinned and washed
1 cup shredded Monterey Jack cheese
1 tsp scallions, chopped (per bowl)
1 tsp sour cream(per bowl)
1. Melt the butter in a saucepan over medium-low heat. Stir in flour until the mixture is smooth and bubbly. Remove from heat and slowly add the chicken broth and 1/2 cup milk, stirring to keep smooth.
2. Return the pan to the heat. Bring to a gentle boil, stirring constantly until sauce thickens. In a large bowl, whisk together the chicken broth mixture with the enchilada sauce. Gradually whisk in the rest of the milk until well mixed. Set aside.
3. In a slow cooker, combine the drained beans, tomatoes, corn, bell pepper and chili powder, if desired. Place the chicken drumsticks on top of the vegetables and pour the sauce over all the ingredients. Cover and cook on high heat for 3 to 4 hours.
4. When the soup is ready, remove the chicken from the bone and shred into bite-sized pieces. Add chicken back into the soup and mix together.
5. Serve hot with cheese, sour cream and scallions.