Thursday, September 15, 2011

Chicken Enchilada Soup

Original Recipe

1 15oz can black beans, rinsed and drained
1 14.5 oz can deiced tomatoes (plain or flavored)
1 10oz package frozen whole kernel corn
1/2 chopped onion
1/2 cup chopped bell pepper (choose your favorite color)
1 10oz can enchilada sauce (any style)
1 10.75oz can condensed cream of chicken soup
1 1/2c milk
1c shredded cheese (we used mexican blend- our favorite)
2 chicken breast

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion and bell pepper. place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. pour sauce mixture over ingredients in cooker. Cover. Cook on law heat for 6 to 8 hours or high heat for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back to soup. Top with cheese and serve. Can also be topped with avocado, sour cream or tortilla chips.

We doubled this recipe because we need 8 servings of everything (4 for dinner, 4 for next days lunch). This was really good. Since things are so crazy right now, we broke out our crock pot earlier. It just makes things easier. Spend a few minutes in the morning (or make the night before and leave in fridge till you get up) to throw it all in the pot and let it go. I actually thought it was better the second day. While in the fridge the mixture thickened up so when you reheated it for lunch it was really thick and filling.

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