This soup is SO EASY to make. And it is so good and full of flavor. This is a great base recipe that you could do all kinds of things with. Omit the chicken, and substitute vegetable stock and it would be a great vegetarian meal. Use hot instead of mild enchilada sauce and add in some hot peppers or green chilies to make it spicy. And, of course - there are so many things that you can top this soup with to add even more flavor and variety! Also, this soup will freeze very well - so make a little extra for a busy night!
Leisha, this recipe looks delicious, and gluten-free, which means it's Michelle Friendly. I'm totally going to make this when I get back to my apartment.
ReplyDeleteI also want to try your caramel popcorn recipe with the cranberries in it, it sounds so good!
Yum, Leisha! I make a similar version (with the vegetable stock and soy chicken) but with green enchilada sauce. The girls like it with "noodles" (cut up corn tortillas). ~Gaelynn
ReplyDeleteWe at this last night for dinner and loved it!! It was spicier then I thought it would be, which is a good thing!
ReplyDeleteI'm glad you guys liked it! You can tone down the flavor with a milder enchilada sauce if it is too spicy, or use a hotter variety to bring out more! I don't do spicy very well, so I always use a super mild sauce. :)
ReplyDelete