It was pouring yesterday in Boise. All day long. Additionally, I was recovering from a brutal hangover as a result of too much celebrating during the football game (Go Vandals!). I just wanted to curl up on the couch and watch Lifetime all day. I suggested this to Javier and he seemed appalled at the notion, so I acted like I was only joking and instead spent the entire day doing errands (craft store, oil change, grocery store, blah, blah, blah) and getting drenched running from the car to my different destinations.
Before I left for errands, I put the ingredients for Soupendous Chicken Enchilada Stoup in the slow cooker so it would be waiting for me upon my return. I was thrilled to break out the slow cooker! All summer I missed that bad boy and have been waiting patiently for the weather to turn so I could bust out some stoup. This stoup is really hearty and can be eaten alone as a meal or as a side to your favorite southwest inspired salad. Sort of like a chili, but not, there is no set recipe for this stoup; you can tweak it to your liking, swapping the spices, lessening the heat, adding different vegetables . Have it your way! (Will I get in trouble for stealing the Burger King tagline?)
Soupendous Chicken Enchilada Stoup
1 lb Skinless/Boneless Chicken breast chopped into 1” pieces.
2 Tablespoons of Olive Oil
1 White Onion Chopped
1 Green Pepper Chopped
1 Red Pepper Chopped
4 Cloves Garlic (I LOVE GARLIC!)
1 14.5oz Can of Chopped Tomatoes
1 14.5oz Can of Black Beans
½ Bag of Frozen Petite White Corn
1 Can of Red Enchilada Sauce
1 Tablespoon Chipotle Chile Powder
1 Tablespoon Chile Powder
Salt and Pepper to tasted
2 Cups Jalapeno Cheese or Pepper Jack
½ Cup of Milk (or Heavy Cream if you are feeling frisky)
3 Sprigs Oregano Chopped
Cilantro, Fresh Lime and Sour Cream for Garnish
Start out by heating the oil in a large skillet. I never just throw the raw chicken in the slow cooker because it doesn’t taste as good without the browned bits!
While you are waiting, season the chicken with salt and pepper. Throw in the onion and garlic. Saute a few minutos. Add the chicken and peppers and cook until done and browned. Throw the chicken mixture into the slow cooker on low heat.
Add the tomatoes, black beans, corn, enchi sauce, spices and a cup of water. Go run errands or sit on the couch and watch Lifetime all day. Come back 8 hours later (this is approximate, the slow cooker is forgiving, I let mine cook longer if I am busy).
Add the cheese. Add the milk. Stir. Wait 10 minutes. Stir. Taste. Add more salt and pepper to please your taste buds. Add garnish and enjoy!
You really can’t have a bean/mexi/southwest inspired stoup without the sweetness of cornbread on the side. I made some Jalapeno Cornbread Muffins to accompany the soup and even crumbled mine on top of my bowl. The cornbread crumbs soaked up all of the Soupendous juices from the stoup and even made it thicker.
Jalapeno Cornbread Muffins
1 box of Jiffy Cornbread muffin mix (only $.45 holla!!) made following instructions on box.
2 cups shredded Jalapeno Cheese or Pepper Jack
1.5 Tablespoons of Honey
Chopped Fresh or Pickled Jalapeños to taste
Pinch of Kosher Salt
Mix all ingredients together and pour into greased muffin tins. Bake according to instructions on box. Enjoy with lip smacking juices from chili.