Soup's On: Chicken Enchilada Soup

Yes, it is still August, but I knew it was time when I woke up to rain and the thermometer read 59 degrees. Today would be a soup day and I found just the recipe I wanted to tweak, so here it is and it did get "repeater" status from the family.

Chicken Enchilada Soup a la Crockpot
Serves 8


Ingredients:
4 cups of organic chicken stock
2 boneless, skinless organic chicken breasts
28 oz. can of organic diced tomatoes*
3 tsp. cumin
3 tsp. chili powder
1 tsp. cayenne
4 jalapeños, seeded and minced 
6 cloves of garlic, minced
1 large onion, diced
2 cups of frozen organic corn
1- 15 oz. can of organic black beans, rinsed and drained
1/4 cup tomato paste
1/2 cup corn masa
8 oz. shredded pepper jack cheese

For garnish:
Cilantro
Cotija Cheese (we used Beecher's Cheese Curds)

Place all ingredients, up to and including the tomato paste, into the crockpot. Gently mix together. Turn on High setting and walk away...for at least 4 1/2 hours!!

At the end of cook time, use an immersion mixer 4-5 times quickly in the pot. Add pepper jack cheese and stir until melted. Sprinkle in masa little by little while gently mixing with a wooden spoon.  Top with your garnished of choice and serve hot.

Notice the half empty bowl!! He chowed it down and the hubby had two bowls full!!

** Canned tomatoes are an item I use frequently, but not without reservation. I am in the process of looking for an affordable alternative and I am open to suggestions. If I could can my own, I would.