Monday, October 17, 2011

Chicken Enchilada Soup

So I made another crock pot recipe...although I can't take the credit for this one. I was on Pinterest (one of the greatest websites) and found this recipe via Real Mom Kitchen, which is a food blog written by a mom of 3 who is in the process of creating her own cookbook. When copying recipes off of an online resource, I always find it helpful to read comments by those who post them. This particular recipe got raving reviews with just a few suggestions to make it taste even better. This soup is very healthy and hearty, and was a crowd pleaser at my house!

Chicken Enchilada Soup
1 15oz can black beans, rinsed and drained
1 14.5oz can diced tomatoes with sweet onion
1 10oz package frozen whole kernel corn (the roasted kind from Trader Joe's worked great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 10oz can mild, red enchilada sauce
1 10.75oz can low sodium condensed cream of chicken soup
1 1/2 cups milk (whatever you have on hand)
1/2 package of Old El Paso original taco seasoning
1 cup shredded cheese (whatever you have on hand...we always use sharp cheddar!)
2 thawed chicken breasts

Combine the beans, tomatoes, corn, onion, and peppers directly in the crock pot. In a separate bowl, combine the milk, enchilada sauce, soup, and taco seasoning. Place the chicken breasts (try to get them to be equal, medium sized) on top of the corn mixture. Add the liquid on top of the chicken. Cook on low for about 6-7 hours. Take out the chicken, shred it using 2 forks, and add it back into the soup. Mix everything up, and serve with a sprinkle of cheese on top!

For an extra Mexican flare, add crushed tortilla chips at the end as well. Enjoy!