Chicken Enchilada Soup

I am thrilled to be the proud owner of a new slow cooker. I bit the bullet and bought a new one last week. The fancy one I had bought in Colorado a few years ago just wasn’t turning out meals the way I wanted it to. I tried different trouble shooting ideas to try to get it working the way I thought it should but I finally gave in and bought a new one. This new one is actually a Crock Pot. It has nice snap down sides for easy transportation and I bought an insulated carrying case to go along with it since I live in the frozen tundra also known as the Midwest.

Of all the recipes I could have tried with my new slow cooker, I opted for a new soup recipe. The directions were easy and it was just the type of “throw everything in and let it cook” type of recipe I was looking for. Husband and I enjoyed this on Friday night with a side of tortilla chips and a tall bottle of apple cider (adult version). This made such a great fall evening meal.

After using a fresh red pepper in this soup I have decided that I will use roasted red peppers in the future. The red pepper still had a little crunch to it and I wasn’t a big fan of that. I have made that adjustment in the recipe below. I’m also thinking about adding a can of diced green chilies to the soup. I’m debating whether or not to keep the corn. You can adjust the heat of the soup depending on the heat of your enchilada sauce. Since this the first time I made this recipe I erred on the side of mild sauce but I would happily try out hot in the future. Even better – I may use my homemade enchilada sauce!

Enjoy!

Yum! Tomatoes from my garden!

15 oz. black beans, drained

15 oz. diced tomatoes
10 oz. frozen corn
½ c. onion, chopped
½ c. roasted red pepper, diced
16 oz. chicken breast
10 oz. enchilada sauce
10 oz. condensed cream of chicken soup
1½ c. milk
1 c. pepper jack, shredded

In a slow cooker, mix together beans, tomatoes with juice, corn, onion, and roasted red pepper. Place the chicken on top of the mixture.

In a bowl, whisk together the enchilada sauce, soup and milk until smooth. Pour sauce over the ingredients in the slow cooker. Cover and cook on low heat for six to eight hours or on high for three to four hours.

Remove chicken and shred into small pieces. Add shredded chicken to the soup and stir. Ladle soup into individual bowls and top with pepper jack cheese.  The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick, add more milk after it’s cooked.

http://tastykitchen.com/recipes/soups/chicken-enchilada-soup/