I am kind of all about soup right now. It’s so easy to put together, it reheats fantastically as leftovers, and I can justify making yet another item from my Pinterest board called “Carbs, Carbs, Carbs” to go along with it.
And if I can make it in the crockpot? Then it is truly the perfect thing to make when it’s January and you have a new baby and want to continue not making complicated meals for as long as humanly possible.
This one is a particularly great one because it’s jammed full of vegetables (it has some sour cream in it, but the creamy texture is really from the pureed vegetables and beans). And if you want it to be vegetarian, just go ahead and leave out the chicken. This soup is plenty flavorful enough without it.
We ate it twice this week, and I’m still happy to eat the leftovers today for lunch. And happily there are a few leftover rolls to eat with it too.
Crockpot Enchilada Soup
(adapted from It’s So Tasty Too!)
6 cups chicken or vegetable broth
1-2 chicken breasts (frozen is fine)
4 oz can diced green chilies
1/2 onion, diced
3 medium potatoes, peeled and chopped into large chunks
1 cup butternut squash (peeled and diced)
1 sweet red pepper, diced (I left it out this time because I didn’t have one)
3/4 cup dried white beans, rinsed (I used Great Northern)
2 cloves garlic
1 t. salt
1 t. ground cumin
1 T. taco seasoning (I generally make my own using this recipe)
1/2 cup sour cream
Put everything except the sour cream in the crockpot and let cook on high for 4-5 hours or low for 7-8 hours. Remove the chicken breast(s), and puree everything else with an immersion blender or with a regular blender. Shred the chicken and add it back in.
Stir in the sour cream, salt to taste, and let warm through for a few minutes if needed.
Serve with tomatoes, shredded cheese, green onions, diced avocado, or other toppings.