My friend Lisa shared this soup recipe and says it’s very similar to the Zupa’s Cafe’s version in Utah: http://cafezupas.com/menu/soups/chicken-enchilada-chili/.
(Note: I have not had the pleasure of tasting that soup; my adaptations may make it a bit different, but I love Lisa’s shared recipe. It’s great anytime, especially now… when the weather turns cold in the Rocky Mountains of Utah.)
Enchilada Chicken Chowder / Soup
1 (15-oz) can black beans, rinsed and drained
(I prefer 2 cups pre-cooked dry beans or 2 cans, drained)
1 (10.75-oz) can condensed cream of chicken soup
Or Gluten Free – Cream Of Whatever – COW SOUP MIX!
Or quick, Gluten Free homemade Enchilada Sauce
2 cups milk, 1% or higher
2 cooked chicken breasts, shredded or cut into small chunks
(or left-over rotisserie chicken), added to crock or layered over servings
|I add either 2 cans black beans, drained or 2 cups pre-cooked dry beans, drained.
Learn: How To Cook Beans
Add milk. Cover and cook on LOW heat for 6 to 8 hours. Check mid-way through, as some cookers heat faster than others.
(OR: In a skillet, fry the onions and green pepper with a touch of olive oil first, and add to crock. Cook on HIGH for 3 to 4 hours.)
Top each with avocado chunks, tortilla strips, green onion, and a dollop of sour cream.