Sunday, September 4, 2011
Enchilada Soup Printable recipe
2 onions, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 bay leaf
32 oz chicken or vegetable stock
1 can Rotel tomatoes (use regular diced tomatoes for less spice)
19 oz. can green enchilada sauce
2-15 oz. cans red kidney beans, undrained
15 oz. can black beans, undrained
11 oz. can niblet corn
15 oz. can hominy, undrained
2 tablespoons extra virgin olive oil
*Garnish with extras: Greek yogurt or sour cream, shredded cheese, green onions, cilantro, tortilla chips
Heat extra virgin olive in skillet and cook onions and garlic until translucent; stir in cumin, chili powder, oregano, and bay leaf, cook another 2 minutes.
Spoon onion mixture into slow-cooker, add stock, Rotel, enchilada sauce, beans, hominy and corn.
Cover and cook for 6-8 hours on low or 3-4 hours on high.
Serve with garnishes and enjoy!