TexMex Substitute - Texas Pantry Crock Pot Soup

Texas Pantry Crock Pot Soup Recipe 

Ingredients:

1 can (15.25 oz) black beans - drained/rinsed
1 can (15.25 oz) pinto beans - drained/rinsed
1 can (4 oz) fire roasted diced mild green chiles
1 can (14.5 oz) fire roasted diced tomatoes
1 can (14.75 oz) cream style sweet corn
1 can (19 oz) mild red enchilada sauce
1 can (12.5 oz) chicken breast packed in water drained
1 cup low sodium chicken broth 
1 tbsp ground cumin
2 tsp dried cilantro leaves
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder

Optional Garnishes:

• sour cream or plain Greek yogurt
• sliced fresh avocado
• shredded sharp cheddar 
• tortilla chips or Fritos®
• fresh cilantro leaves
• chopped red onion
• fresh or pickled jalapeño
• fresh squeezed lime
• shot of pepper sauce

Directions:

Plug in the crock pot and set it on high heat. Separate chicken it with a fork in the crock pot bowl. Mash it up against the sides of the bowl with the fork until the meat is shredded.

Place all the ingredients (except the optional garnishes) in the crock pot including spices. Stir to combine. Add more or less chicken broth for desired consistency. 

No chicken broth? You can substitute light beer or dry white wine for the broth. 

Continue to cook on high for 2 hours or until heated through. Dip into bowls or oversized mugs. Serve with one, or more, of the garnishes listed. This soup freezes well. 

Here is the story behind this recipe:

Far from a domestic diva, I am a domestic simpleton. I do however love TexMex. And it is everywhere in the area I grew up - Dallas, TX. It was a special night when we got to eat at El Fenix Restaurant. I remember the crispy chips and guac (short for guacamole), followed by large platters of sauced up, cheesed up, enchiladas, tacos, and sizzling steak that you could see coming to your table from the kitchen as the smoke from the skillet trailed through the dining room. The sopapillas were to die for! Sopapillas look similar to oversized French beignets but taste similar to cinnamon sugar donuts. They also are famous for their tortilla soup, it was wonderful!

Now that I am older I find most TexMex dishes do not agree with me anymore. As I log in my food eaten daily for medical reasons, I am tracking my totals on salt, fat and carbs. Most TexMex is off the charts for all the stuff that is off-limits. Double drat! 

I needed a healthier way to get my TexMex cravings satisfied. I began to search for recipes that would be easy and that I could cook in my crock pot with what I had on hand. After searching Pinterest I saw a few 7 can soup recipes, but didn't have the right cans in my pantry. Bummer. It also needed to have that taste of TexMex to fill that comfort food void, and I could tell they wouldn't fit the bill. So I got into my pantry and started experimenting with different ingredients.

Why a pantry soup? First, my mom can conjure up anything with an almost empty fridge and pantry. My dad and I have wondered for years how she does it. We would look in the kitchen, see the scarcity and assume that we would be getting take out for dinner. Just like magic, some great smells would start to come from the kitchen. Usually in less than 40 minutes the meal would be served. My mom was the master of the dutch oven, electric grill or crock pot. Even now she is an amazing cook. As a family, we never had to go without a great meal - even when there seemed no way it would happen with what was in the house. 

Now in a pandemic, I am unable to shop for my groceries myself in the store because I am at high risk. I have to do with what I can get through grocery pick up and delivery services. They have come a long way, but let's be honest the veggies are often not what you would put in your basket in the store. I am picky about my produce and they usually fall way short. I have found only one store in my area that does the fresh produce right but it is for an extra charge and the produce is more expensive. 

In college, usually on Sunday afternoon, I would cook a big crock pot of soup. It was my go to for quick meals. Back then we didn't have a microwave, but I could heat it up on the stove top in minutes and dump it in a thermos as I headed off to class. It saved me a lot of money and time. 

If you have never had real TexMex and cannot get to Dallas for an El Fenix meal, type in El Fenix Enchiladas on YouTube, this video from May 4, 2018 will teach you how to make your own TexMex favorite! 

https://www.youtube.com/watch?v=OplESpkxjaM&feature=youtu.be

Enjoy this TexMex soup with your friends as a first course to a meal. Or use it like I do, to warm up on a cold winter day. Today the high temp will just be 14 degrees in Dallas, TX! Add any additions or your own soup ideas in the comments! I would love to try them. Looks like the crock pot is done and I am headed to the kitchen to dip up a bowl of soup!