Easy Chicken Enchilada Soup
Easy Chicken Enchilada Soup whips together out of a few "feed the freezer" Prudent Wife items. A great recipe to make your life easier, using simple premade Fajita Meat in Bulk! Ideal for a cold fall or winter day, chasing the chill with it's slightly smokey, slightly spicy Easy Chicken Enchilada Soup goodness! Originally planned to pop in the crockpot before we left for church Sunday morning, to come home to a hot, delicious soup!
To up the flavor content, use our fantastic “Bone Building Broth” (on The Prudent Wife website) and added more vegetables and garlic, to up the anti-oxidants and nutrition. Just reading the ingredients, you can almost taste it! Similar to our favorite Chicken Tortilla Soup, but with a few quick changes and zero allergens. Low carb, anti-inflammatory, gluten/casein/grain/soy/corn free - essentially allergy free!
- 1 package Fajita Meat in Bulk
- 2 cups enchilada sauce (homemade, recipe on The Prudent Wife website) or one 14-16 oz can
- 2 med to large onions, chopped
- 3-5 pieces of celergy, chopped
- 1 7oz. can of green chilies, diced, optional
- 1 tablespoon fresh minced garlic
- 1 quart homemade bone building broth
- 1/2 tsp. of salt
- 1/2 tsp. of pepper
- 2 diced red or yellow bell peppers
- 1/2 an avocado, sliced for garnish and extra good fat
- 2-3 Tbls. of fresh cilantro
Saute chopped onions in EVOO in a large stock pot until browned. Combine all ingredients into the large stock pot. Boil first and then simmer(I leave it on lo
w for at least an hour) or place in a slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Top with avocado slices and cilantro.
Options - if you can eat beans safely - Add a large can of pinto beans or fresh pinto beans.