Chicken Enchilada Soup

I found this recipe from the website www.jamiecooksitup.net after looking through some of her other recipes I had pinned on Pinterest.

 

I had not pinned this one, but thought it looked good anyhow.

 

Unfortunately, I didn't take any photos, but it was good and it looked good.

Jake, my husband, loved it and went back for seconds, and because there is only 2 of us in our family we were able to have it for lunch and dinner the next day (shows you how much it yields to).

 

First of all this is a Crock Pot recipe! (I will post A LOT of those since I love me some crock pot. Easy, and well easy)

This took about 10 minutes to throw together, which is what I like, and I know busy moms like that idea as well.

 

Alright, pull out the Crock Pot and lets get started.

 

Ingredients:

 1 (14.5 ounce) can Mexican Style Stewed Tomatoes (diced if possible)

2 (15 ounce) cans Black Beans (I like Bush's personally)

2 (15 ounce) cans Corn

1/2 C onion, chopped (Cut the onion in half and it makes 1/2 C)

1/2 C red OR green pepper, chopped

2-3 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 T lime juice

1/3 C sour cream

2 T butter

 

Toppings:

Tortilla Chips

Cheddar Cheese

Cilantro

Avacado (optional: Jake hates avacado so I didn't bother)

 

Directions:

1. Pour the whole can of stewed tomatoes into the crock pot, juice included. (If you couldn't find diced, then take some cooking scissors and go to town :) )

2. Drain and rinse black beans then add to crock pot

3. Drain corn and add to the crock pot

4. Chop up the onion and red OR green pepper and toss them in

5. In a seperate bowl: pour enchilada sauce in, and then add cream of chicken, milk, and bullion cubes (make sure the bullion cubes are crushed before adding them to bowl; I did this with the back side of a spoon).

6. Whisk everything in mixing bowl together until it's nice and smooth

7. Place chicken into Crock Pot over veggies

8. Pour sauce mix over chicken

9. Cover Crock Pot and let cook on HIGH for 4 hours OR on LOW for 7-8 hours.

10. Shred chicken either by removing it from Crock Pot, or while it's still in the Crock Pot (Mine fell apart as soon as I touched it so I couldn't remove it, but what ever is easiest for you then do that)

11. Add lime juice, sour cream, and butter to the Crock Pot and either whisk or stir until the butter is melted and the sour cream is well combined.

12. If your chicken isn't in the Crock Pot, toss it in, and you are ready to serve!

 

Serve with tortilla chips and cheese.

 

We used the scoops tortilla chips and dipped our chips into the soup.

It was fantastic and one that I plan to make again.

 

Enjoy!