August 15, 2013
This creamy, thick & spicy soup recipe comes from my daughter Kirsty. We made this for a Ladies Weekend with Girl Guides and it was an absolute hit!
1 1/2 pounds cooked chicken breast – diced
2 Tablespoons oil
2 med. onions – diced
4 cloves garlic – minced
1 litre chicken stock
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper (not needed if using pepper jack cheese or med sauce)
8 oz. can tomato sauce
19 oz. can enchilada sauce (mild or medium)
6 small corn tortillas, finely minced
16 oz. Velveeta cheese, cubed
1 cup Colby or Pepper Jack cheese, shredded (optional)
Saute onions & garlic in oil til soft. In a large crockpot combine all ingredients EXCEPT the diced chicken and cook on high for 2 hours or low for 4 hours.
Next blend until smooth using a regular or stick blender. Return to crockpot, add the chicken and simmer for 1/2 hour and serve. Mmmmmmm good!!