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This is a recipe that I tried to taste like my favorite soup at a restaurant we go to. Surprisingly, it tasted better than the restaurant and now I can make it at home anytime I want it! My kids love this soup and we all fight for the leftovers.
Total Time: 45 minutes
Yield: A lot of soup!
Source: I've been making it so long that I don't remember where I adapted it from.
If you like it spicy, try a hotter enchilada sauce.
Chop the dried chilies up. Remove the seeds and ribs if you want to decrease the heat. Boil 1 cup of the water and stir the chilies in. Soak for at least 2 hours.
Saute onions over medium heat until lightly browned. Add the garlic and saute until getting soft and you can smell it cooking.
Pick the beans over and rinse them. Put in the crock pot with the rest of the soup ingredients.
Put the chilies and the water they soaked in into your blender and puree thoroughly. Add to the crock pot. (you can substitute fresh sweet peppers or chilies for dried, or add some fresh to the pot. But dried chilies add a wonderful depth of flavor that fresh don't. They aren't much trouble to use, and are well worth it. You can buy big bags of them pretty cheap, or dry your own.)
Cover the crock pot and cook on low until the beans are tender, about 8 hours.
Serve with a nice selection of toppings.
This is great as is, vegetarian. But you can add 1 lb. of chunked, browned beef or pork, or some ground meat for the meat lovers.
By Copasetic 1 from North Royalton, OH
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Does anyone have the recipe for Chili's chicken enchilada soup? Thank you.
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How do I can chicken enchilada soup?
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