Chicken Enchilada Soup

We love soup around here. Really, we love it anytime of the year....but it's especially tasty starting in the fall. I have a bank of windows in my kitchen/breakfast nook that look out over the back yard, and there's something so comforting about being in the kitchen cooking soup on a crisp Autumn day watching the darkness fall. I just love it. And when the soup is as yummy as this one is, it's even better! Talk about delicious....oh my!! It's not very often that I see IT Guy's eyes roll back in his head but I did after he took his first bite of soup. He took it for lunch the next day and said it was great as leftovers! And easy? Yep....so easy! I used a rotisserie chicken but of course you can use chicken you've cooked yourself. There's something about those rotisserie chickens though, that have so much flavor. However you decide to make it...just do it!

Chicken Enchilada Soup



2 – 3 cups cooked, chopped chicken
1 7-ounce can chopped green chiles
1 10-ounce can red enchilada sauce
1 10-ounce can green enchilada sauce
1 32-ounce container chicken stock
1 medium onion – diced
1 clove garlic – minced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup uncooked rice

In a medium sized dutch oven, sauté onion and garlic until soft. Add chopped green chile and cook a little longer.

Add chicken stock and enchilada sauces. Stir in chicken and add seasonings. Bring to a boil then turn heat down to simmer, cover and allow to cook for an hour or so.

During the last 20 minutes of cooking, add rice and cover.

Serve with grated cheddar cheese and sour cream.

Okee-doke...here's what you need for this yummy soup.

Saute the onion and garlic then add the green chiles.

Pour in the chicken stock and the enchilada sauces. Then add the seasonings.

Add the chopped, COOKED chicken and let it simmer for an hour or so.

About the last 20 minutes of cooking, add the rice. Cover and let it go.

Serve it with grated cheese and sour cream. So yum!