One of the greatest joys in life is food. I mean you have to eat, so why not make it good? One of my favorite foods is the Chicken Enchilada Chili Soup from Café Zupas. While I love this dish, I don’t love the price. So I set out to the promised land of recipes and DIY’s…Pinterest.
I searched around and found a recipe on a website called 5boysbaker.com . This is what the recipe calls for:
2 large chicken breasts
2 cans of red enchilada sauce (10 oz)
1 can of green enchilada sauce (10 oz)
2 cans of cream of chicken soup (10 oz)
1 cup of milk
1 can of Rotel tomatoes with green chilies
2 Tbsp. chili powder
1 tsp. paprika
1 tsp. salt
2 cans of black beans, drained and rinsed (15 oz)
1 can corn, drained
1 cup shredded cheddar cheese
1/2 cup sour cream
- In a large slow cooker, add the chicken breasts and both enchilada sauces. Cook for several hours until the chicken is cooked. Remove the chicken, shred and return to slow cooker.
- Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour or until heated through.
- Whisk in the sour cream and turn off heat.
- Garnish with tortilla strips, sour cream, and cheddar cheese.
I love this recipe and it tastes so similar to Café Zupas at a fraction of the cost. A few notes about the recipe. One, I would add another chicken breast or even two depending on how much chicken you want. Two for me and my family two just wasn’t enough! Also, I am not one for spicy food or tomatoes so, I left out the Rotel tomatoes and paprika. I also went very light on the chili powder. These are just a few suggestions. I hope you enjoy this recipe as much as I did. Leave a comment if you try it. What would you change? What would you add or leave out?