If you can't already tell by my Chicken Enchiladas and my Chicken Enchilada Dip, well, we really like pretty much anything that begins with Chicken Enchilada. So, now I bring you a soup. It's a little thicker than a soup, but not thick enough to be called a chowder. However, I'm not picky on the name. It's delicious. Plus, it cooks in your crock pot. Even better, right?
I got the recipe HERE. Ready to make it?? Let's get started.
Chicken Enchilada Soup
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can diced tomatoes, drained
2 cups corn (I toasted mine beforehand, in the oven...yummy!)
1 medium onion, diced
1 medium red bell pepper, diced
2 cups enchilada sauce (I used my homemade version!)
1 can cream of chicken soup
2 cups milk
3 cups of chicken breasts-cooked, seasoned, and diced (I grilled the chicken! It made the soup so super good.)
1 envelope of Taco Seasoning
1 cup shredded Pepperjack cheese
1 cup shredded cheddar cheese
Sour cream and avocados for topping!
Combine your soup, milk, and enchilada sauce in your crock pot. Add in your beans, tomatoes, onion, corn, red pepper, and chicken. Cover and cook on high for 4-5 hours.
Stir in your cheeses before serving. (Yum...Pepperjack!) Top with sour cream and sliced avocados. Serve with tortilla chips!
You'll love it! We do.
Oh, and if you want to make this into a freezer meal, simply add everything (except the cheeses) into a double lined ziploc bag and freeze. In a separate small baggie, freeze the cheese as well, alongside it. Then, 24 hours before you want to make it, remove from freezer and place in fridge. Simply dump it in your crock pot when you want to start cooking it! Add cheeses after it has cooked, then top with sour cream and avocado.