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Lynne Tolley's Chicken Enchilada Soup

Posted: 12:19 PM, Jan 11, 2019
Updated: 2019-01-11 18:19:54Z

Lynne Tolley from Miss Mary Bobo's Boarding House in Lynchburg made Chicken Enchilada Soup. (see recipe below) Lynne made Chicken Enchilada Soup. For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931) 759-7394.

Enchilada Soup in the Slow Cooker

For the enchilada sauce:
1 T oil
1 medium onion, chopped
1 large jalapeno, seeded & finely chopped
3 cloves garlic, minced
2 T chili powder
1 T ground cumin
1 T sugar
14.5oz can diced tomatoes
1 c chicken broth
Salt & pepper

For the soup:
15oz can yellow corn, drained
15oz can black beans, drained & rinsed
2 lbs boneless, skinless chicken thighs
Heavy cream (optional)
Cayenne pepper (optional)
Serving garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips, fresh cilantro

Heat oil in a deep pan over medium heat. Add the onions and jalapeno and cook until softened. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes and broth. Season with salt & pepper and bring to a gentle boil. Transfer to a 5 quart or larger slow cooker.
Add the corn and beans; stir to combine. Place chicken thighs in mixture being sure to cover with liquid. Add more chicken broth, if necessary. Cover and cook until the chicken is cooked through, 6 to 7 hours on LOW setting or 4 hours on HIGH setting.

Shred the chicken into bite size pieces with 2 forks. Stir in a splash of heavy cream, if desired. Taste and season with salt, pepper and cayenne pepper as desired.

Serve with garnishes of cheddar cheese, sour cream, green onions, tortilla chips and cilantro.

Serves 6.