Tuesday, October 26, 2010

Enchilada Soup

* 1 15 ounce can black beans, rinsed and drained
* 1 14.5 ounce can diced tomatoes, drained
* 1 15 ounce can corn, drained
* 1/2 cup chopped onion
* 1 10 ounce can enchilada sauce
* 1 10.75 ounce can cream of chicken soup - I'm using COM, next time will try homemade chickit gravy.
* 1 cup milk
* 4 (4 ounce) chicken breasts --I used 4 MSF Chicken Grillers
* 1 cup shredded pepper jack cheese
* 1 cup shredded cheddar cheese
* avocado, (optional) sour cream, and tortilla chips for topping

* I also added a couple handfuls of diced baked potatoes and 1 small can of green chiles

In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir. Add chicken breasts. Make sure to push them down so they are submerged in the liquid. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Before serving take out chicken patties, shred them, and return them to the soup. (Actually they're soft enough to cut up while still in the pot) Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired.

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