There is nothing like a big steaming bowl of Chicken Enchilada Soup, especially when there’s a little bit of a chill in the air. It tastes like enchiladas, but in a bowl. So if you’re an enchilada fan, this soup is going to blow your mind.
1.5 lb Boneless skinless chicken breasts
1.5 lbs Boneless Skinless chicken thighs
2 (15 oz) can Corn drained
1 (15 oz) can black beans mostly drained
2 cloves Garlic minced
1 Onion, medium chopped
2 (15 oz) can Tomatoes and green chiles
1 (15 oz) can stewed tomatoes (squish and break up tomatoes with hand)
38 oz Chicken broth
1 tsp Chili powder
2 packets Taco seasoning
1 (38 oz) can Red Enchilada sauce
Homemade Tortilla Strips
Peanut or oil of your choice
10-12 corn tortillas
Homemade Tortilla strips, crunchy Shredded Cheese
Put everything into the crockpot and cook on low 7-8 hours. Take chicken out shread and return to the crockpot to serve.
For tortilla strips.
Heat oil in a large pot or iron skillet on high to 375 degrees F. I tested several temperatures and figured out that my optimum temperature was around 375. You do not have to use a thermometer. You can gauge the temperature of your oil by how quickly your chips cook.
Cut corn tortillas into strips.
Gently add handful of strips into hot oil. Fry until they start to crisp and turn golden then gently lift them out onto a cooling rack over a paper towel lined pan. Make sure not to over brown them. They will be done in about a minute or less.
Sprinkle chips with garlic powder & sea salt. Cool for a few minutes on a pan lined with paper towels. Repeat with the remaining strips.
These chips will stay fresh and crisp in an airtight container for several days (if they last that long).