Crockpot Chicken Enchilada Soup

What is better than a warm bowl of soup after a cold, long day? Mexican soup, that's what! As I mentioned recently, I'm in a cumin phase, and I warned you chicken enchiladas were coming...but I had to make soup. I can't apologize for wanting something this delicious.

One of my mom's friends made this to-die-for, eat-three-bowls -of-chicken enchilada casserole. It used coriander, a spice ground from seeds. Described as having a sage-lemon taste, these seeds sprout the plant which has cilantro leaves, a commonly used herb in other ethnic dishes.


Ingredients:

2 tbsp olive oil
1 medium to large onion, chopped
1 green bell pepper, chopped
2 chicken breasts, cubed
1 7 oz. can mild (you can use hot if you like spice) green chili peppers. I find these in the ethnic food section of my grocery store.
1 can black olives, sliced
1/2 cup brown rice or quinoa flour
1/2 tsp salt
3 tbsp coriander
1 tbsp cumin
1 quart chicken broth
1 quart butternut squash soup (there's a kind that's gluten and dairy free!)
2 avocados
Fresh cilantro
Corn chips to garnish

Method:

Saute onion, pepper and chicken in olive oil until onion and pepper are tender and chicken is cooked through. Transfer to crockpot. Drain juice from can of chili peppers and olives. Add to chicken mix.

In same pan, mix flour, salt, coriander and cumin to make a paste. Slowly whisk in chicken broth and heat over medium - high heat. Stir more than occasionally and let cook until thick (ish) and bubbly. Add butternut squash soup. Continue to stir until slightly thickened. Add soup to crockpot.

Cook on low for 4-6 hours.

Serve garnished with avocado, cilantro and crumbled corn chips. Yum!