In this post, I’m sharing how I made my first seafood enchilada soup! If you want to get straight to the recipe just scroll a few paragraphs down. Enjoy!
Soups have become one of my favorite dishes to whip up for lunch or dinner. After making so many, I have found a grand appreciation for being able to combine a ton of my favorite ingredients into one pot! Especially vegetables— YUM! Let’s not forget how easy and quick preparing and cooking a soup can be. Tasty, quick, and easy— say no more right? Got it!
When I found out we were having a couple of days of snow and freezing temperatures in Houston, I was elated! Primarily because it would be Isaiah’s FIRST snow— eeekkk! Plus, I had been hoping for snow and an actual winter here. Well, we got that and a TON more. I’ll save that for another post.
Anyways, Lacy (my sister) had shared a chicken enchilada soup recipe with me some time ago. It came out delicious! However, I’m not the biggest fan of chicken so I only ate it twice. I remember telling her “Next time, I’m going to try it with ground turkey or seafood” and we both hummed “mmmmm”! Lol. We talk almost daily and rarely miss a day of mentioning food! I took what I liked from the recipe I previously tried and created a list of what I wanted to use in my own version.
So on a busy Sunday, I found myself at two different grocery stores to purchase all the ingredients needed to make this this soup I imagined tasting and smelling! It was well worth it and I can’t wait to make it again! Here it goes if you’d like to try it for yourself!
What you’ll need . . .
• 2 husked tomatillos
• 1-2 jalapeño peppers
• 2 serrano peppers
• 3 minced garlic gloves
• 1 cup diced red onion
• 2-3 cups chicken broth (depends on type of consistency you’d like)
• 1 1/2 lb shrimp
• 1 lb scallops (whole or halved)
• 8 oz crab meat (can use 4 oz as well)
• 33 oz Cookwell and Company Green Chile Stew (found at HEB or online)
• 1/4 cup lime juice
• 1/2 cup fresh cilantro
• 2-3 tsp chili powder
• 2-3 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
Optional Toppings
• Cilantro
• Avocado
• Queso Fresca
• Tortilla chips
Now time to make this soup . . .
- On a baking sheet, place tomatillos, serrano peppers, and jalapenos, on a parchment paper. Broil in the oven for 5- 8 minutes or until blackened on the outside. Then allow to cool.
- Meanwhile, add olive oil to a large nonstick pot over medium heat. Cook until onion are transparent, 3 mins roughly.
- Add the garlic and cook for another 2 minutes.
- Chop the tomatillos and add to the pot. Stir contents carefully not to burn for 1-2 minutes.
- Lower heat to simmer while peeling, removing seeds, and chopping serrano and jalapeño peppers. Its okay if you aren’t able to peel entirely.
- Add peppers, chicken broth, lime juice, chili powder, cumin, salt, pepper, and cilantro. Simmer for 5 minutes.
- Pour the soup into a blender to puree or blend (your choice). Then return soup to the pot.
- Add scallops, shrimp, crab meat, and Cookwell and Company Green Chile Stew to the pot and cook over medium heat for 5 mins, then simmer for an additional 5-10 minutes.
- Pour yourself a bowl and top with cilantro, avocado, tortilla chips, and queso fresco.
That’s it! This soup is flavorful, quick, and easy! Me and my boys love it and hope you will too!
