Chicken Enchilada Soup

Ahhh.. Fall..sweaters, warms socks, snuggling... a good book under a heavy blanket with a steaming cup of coffee.. This is my favorite season. Food. Food always tastes better in the fall.

This fall, I have decided to search for and create as many different kinds of soup as I can. My first soup creation of the season was Chicken Enchilada and it was a hit. If you want something thick, hot, filling and delicious, try this soup!

Did I mention it's Gluten Free?!!





Ingredients:

1. 1 cup  Carrots, diced
2. 1 cup  Onions, diced
3. 1 can  Sweet Kernal Corn, drained
4. 11/2 tsp Garlic, minced
5. 1/8 tsp Salt
6. 1/4 tsp Black Pepper
7. 2 tbsp Vegetable Oil
8. 4-14.5oz cans Chicken Broth
9. 1- 14.5oz can Diced Tomatoes
10. 1 - 10oz can Diced Tomatoes and Chilies
11. 1 packet Taco Seasoning
12. 1 cup Sour Cream
13. 12oz Mild Cheddar Shredded Cheese
14. 2 large Chicken Breasts, boiled and shredded or diced
15. 1 cup Milk

***Also try adding beans or celery... A lot of awesome additional foods you can add to this recipe!***

Directions:

• Sautee carrots and onions in oil until tender. Season vegetables with salt, pepper and 1/2 tsp of garlic.
• Add chicken broth and bring to a boil.
•  Add all tomatoes and taco seasoning.
• Reduce heat, add cheese, chicken, sour cream and corn. Simmer for 15-20 minutes to let flavors blend, stirring occasionally.
• Add milk and simmer for an additional 10 minutes, stir frequently.
• Garnish with a dollop of sour cream and shredded cheese.

I served this with immitation Red Lobster Biscuits.. The recipe for which you can find here. Though I would suggest if using this recipe for biscuits to use slightly less oregano...like maybe 1/2 tbsp, otherwise it's a little overpowering.



Let me know what you think if you make my first Fall 2012 soup creation!