My mom is famous for many reasons, but the biggest of them all is her skill with leftovers. Seriously, Mama can look in a fridge filled only with mustard, pickles and week old bread and manage to cook a four course meal with it. She always kept us fed with the yummiest food and she always, always used up every single bit of the leftovers. In honor of her, I took the leftovers from our slow cooker chicken tacos and made my favorite Chicken Enchilada Soup! Watch the video for details and then scroll down for the full recipe. ~Rachel
Start by sautéing the carrots, garlic and onions in your olive oil over medium heat. This will serve as the base for the soup.
Throw in the diced tomatoes, beans, corn, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper. Stir to evenly combine.
Allow to simmer at medium heat for about twenty minutes, then you’re ready to serve. You can garnish with avocado, sour cream, cheese, chips, cilantro… any kind of topping you can think of! Want a fun beverage to serve with this dinner? Try my Beer Limeade recipe!
If we’ve got a big enough group to eat all the soup I’ll add in the brown rice. If not, I leave it on the side and just add it whenever I warm up a bowl.
- shredded cooked chicken (this is perfect for leftover baked, grilled or rotisserie chicken)
- 1 can (28 oz) mild green enchilada sauce
- 2 cans (14 oz) low sodium chicken broth
- 1 can (14 oz) diced tomatoes w/ green chilis
- 1 can (14 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups diced carrots
- 2 tablespoons lime juice
- 1/2 tablespoon cumin
- 2 cups brown rice, cooked
- avocado for topping
- sour cream for topping
- Heat a large pot over medium-high heat. Add a drizzle of olive oil and add in the onions, garlic and carrots. Cook for about 5 minutes or until soft and just beginning to caramelize. Throw in the diced tomatoes, beans, corn, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper. Stir to evenly combine. Bring to a simmer, low the flame and cook for about 20 to 25 minutes.
- Serve with a scoop of brown rice and a topping of avocado, sour cream, cheese, and cilantro.