I witnessed a beautiful sunset this weekend. It was hard to capture the colors within the picture. The beginning of November, and we have had beautiful weather! There is no record freeze yet, either.
The temps may still be warm, but I have been craving soup. I wanted to try a new recipe for the family. Chicken Enchilada Soup is perfect!
This was an easy recipe to put everything in the crock pot and let it cook all day. The flavors came together perfectly!
I placed the chicken breasts in the bottom of the crock pot. If you want the chicken to cook faster, cut the breasts in to smaller pieces.
I then added the enchilada sauce (add hot if you want!), the green chiles, black beans (drained and rinsed). Instead of using canned corn, I added a bag of our frozen sweet corn from this summer and my own jar of stewed tomatoes. Add the chicken stock, garlic, salt and pepper to taste and chili powder or taco seasoning.
When it's time to serve, add your favorite toppings. You can add more kick to it at the end. I used Frank's Hot Sauce in my soup.
Crock Pot Chicken Enchilada Soup PRINT RECIPE Ingredients:
2 large chicken breasts
1 10 oz can red enchilada sauce - hot
1 14 oz can black beans, rinsed and drained
1 14 oz can can corn, drained
1 7 oz can diced green chiles
1 14 oz diced tomatoes with juice (or substitute with stewed tomatoes)
1 tbs garlic
1 14 oz can chicken stock
1 tsp salt
1 tsp garlic
1 tsp taco seasoning or chili seasoning
Frank's Hot Sauce
- Add add all ingredients to the crock pot and stir.
- Cook high for 4 hours or on low for 6-7.
- Make sure chicken is thoroughly cooked
- Remove and shred chicken.
- Serve with additional toppings if desired.
I linked up this recipe:
Watcha Crockin' Week 16
The Country Cook Weekend Potluck
Meal Plan Monday #37