Well, it superbowl Sunday! And somehow for the third year in a row I've been told we're throwing a superbowl party and we all know that means I'll be slaving away in the kitchen while everyone else enjoys the game. This is one of many things I've made for today. Super simple and I love that it cooks itself in the crockpot. :)
Chicken Enchilada Soup (Crock Pot)
Time: 10 min. hands on + 4 or 8 hours crock pot cooking
Yield: 8 servings
Recipe from Jaime Cooks it up
1 (14.5 ounce) can Mexican Style Stewed Tomatoes
2 (15 ounce) cans black beans
2 (15 ounce) cans corn
1/2 C onion, chopped
1/2 C red or green pepper, chopped
2 chicken breasts (I used frozen)
1 (10 ounce) can enchilada sauce
1 (10 ounce) can cream of chicken soup
2 1/2 C milk
4 chicken bullion cubes (or 4 t bullion granules)
1/2 t lime juice (can be bottled)
1/3 C sour cream
2 T butter
1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...
2. Drain and rinse the black beans and add them to the pot.
3. Drain the corn and add them as well.
4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.
5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.
6. Whisk it all together until nice and smooth.
7. Place 2-3 chicken breasts over the vegetables in your crock pot.
8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.
10. Remove the chicken and place it on a plate. Shred it with a fork.
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.
12. Toss your chicken back into the pot, give it a stir and you are ready to eat.
Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.