Wednesday, 16 January 2013

Chicken Enchilada Soup

The other day I found myself talking to a few friends about dinners. You know the general "what are you making" conversation, when two of my friends stated their husbands don't consider soup as a dinner. I was kinda like wha...? How could you go a whole winter without making a single soup? In our home we have soup at least one a week in the winter. Today was one of those days. Tonight we had Chicken Enchilada soup for dinner. Lucky for me my wonderful hubby doesn't mind soup.

While at Target looking for a few ingredients I knew I was missing for tonight's dinner I decided to look up the recipe here just to make sure I knew what I was looking for. I couldn't find it and thought have I really not posted this recipe? So I could be completely mistaken and might someday find it on here twice, but in case it really isn't on here I'm sharing it. It's so simple. A throw everything in the crockpot recipe. Those are definitely my favorite. Enjoy!!


1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1 10-ounce package frozen whole kernel corn

1 chopped onion

1chopped yellow, green, or red bell pepper

1 10-ounce can enchilada sauce

1 10.75-ounce can condensed cream of chicken soup

1½ cups milk

1 cup shredded Pepper jack cheese

2 chicken breasts


In a 3½ 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 low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top with pepper jack cheese and serve.

Can also be topped with avocado, sour cream, or crushed tortilla chips.

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