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Baja Chicken Enchilada Soup Recipe

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This recipe for Baja Chicken Enchilada Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Chop an onion and sauté in 4 T. butter
Meanwhile, melt 3/4 c. butter (1 1/2 sticks) in a soup pot, stir in 1 1/4 c. flour (best: sprouted flour), keep stirring while you let that cook a minute or so (you’re basically just making a white sauce)
Add 2 c. whole milk and stir well
Add 4 c. chicken stock
Add 1/2 packet of organic taco seasoning
Add sea salt, red pepper, fresh garlic, more taco seasoning, etc. all to your taste
Add 12-16 oz. jar of fresh salsa
Add onions to the pot after they start to get a little golden brown
Use the pan the onions were in and add chicken (cut into strips, however much you want to use, I used 4 pasture-fed chicken breasts) and more butter or olive oil, then sauté ’til done; add to pot
Add 15 oz. can of black beans, drained (organic if you can find them)
I added an organic chopped red bell pepper
Add about 1 or 2 c. of corn when it’s almost time to eat

Directions:
Directions:
The night before, or earlier in the day, place chicken in a baggie with the juice from a couple limes and half a packet of taco seasoning. Let marinate for a few hours.

Personal Notes:
Personal Notes:
You could get some sprouted tortillas, brush them with butter, bake ’til crispy, then cut into strips and serve the soup with those on top. Or you could crush some tortilla chips then sprinkle cheddar cheese over it. A dollop of sour cream might be good

 

 

 

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