I had a few recipes I found on Pinterest that I wanted to try. This was one of them. Chicken Enchilada Soup. It turned out really good.
I used about two pounds of boneless, skinless chicken thighs (on sale!). I added two cans of the fire-roasted tomatoes. The recipe calls for two cups of chicken stock. I added one cup, but I think next time I won’t add any. I made the enchilada sauce (as suggested in the recipe) and used all of that and I feel it would have been enough liquid. I didn’t want a liquidy soup, more of a stew.
The flavour is very nice – not too spicy, just right. I did use the “mild” green chiles (little tin in the Mexican aisle). Definitely will make this one again.