On a cold fall night there is nothing more I want than soup. I was getting tired of the same old stuff, so back to my family roots I went and pulled out a recipe for Chicken Enchilada Soup. The picture above is the basic things you need. You can add whatever seasonings you want to make it spicier.
2 cans of black beans
2 14.5 oz cans of diced tomatoes (I blend them because I don't like chunky tomatoes)
29 oz of Enchilada sauce
26 oz of Cream of chicken condensed soup
1 can of corn
4 boneless skinless chicken breasts
(I added 1 tablespoon of cayenne pepper for a little more spice)
Directions
Place your 4 chicken breast in a pot of water. Boil approx 30 minutes until chicken is completely cooked.
While chicken is cooking place all your beans, corn, and tomatoes in a crock pot or a large pot on the stove. Make sure to drain the bean and corn juices.
In a separate bowl mix together your cream of chicken and enchilada sauce. Once completely mixed together add to your other ingredients.
Once chicken is done cooking, shred and add to pot of all the other ingredients.
Cook for approx 1 hour so that the soup will thicken and all the flavors blend together.
Serve with any of your favorite toppings. I used grated cheese, crushed tortilla chips and sour cream!!
:-( Sorry I don't have a finished picture, the soup got eaten so fast I didn't have time to take one.
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