![]() ![]() ![]() Stir in the cream and blend the soup using a stick blender. (If you are using fresh chicken then add it now, remove and shred it before blending soup.) Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.Stir to combine cover and cook on HIGH for 3 hours. Sauté the vegetables and seasonings for five minutes in your slow cooker (if the Crockpot model allows for searing) or in a pot. Blend the soup then add the chicken back in. Remove from the soup using tongs and shred. If you want to use fresh chicken instead of rotisserie or leftovers then simply add chicken tenders in with the broth and cook for 20-25 minutes. Chopped fresh coriander (cilantro) or parsley.Sliced chillies / chilli flakes (if you like heat).Sometimes the toppings make the soup… customise your creamy enchilada soup with a variety of toppings STEP 5 Check the seasoning and add salt and pepper, if needed. Simmer for a few minutes until heated through. Use an immersion blender to partially blend the soup for a chunky texture (or you can blend it until completely smooth). STEP 3 Stir in the cream or use soy single cream. Reduce the heat and simmer for 20 minutes. STEP 2 Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Add a splash of stock if the pot gets too dry. Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. STEP 1 Mist a large pot with cooking spray. Please take a look at the steps and video before attempting this recipe! Full measurements and instructions can be found on the printable recipe card at the bottom of the page. ![]()
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