Sunday, March 13, 2011

In the Slow Cooker

It's not really soup weather, as it is warm, sunny, and beautiful here today. But Chicken Enchilada Soup sounded really good (and super easy - recipe below)!


1 can black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 can corn (or 1 package frozen corn)
1/2 cup onion, chopped
1/2 cup red pepper, diced
1 can (10 oz.) enchilada sauce
2 cans cream of chicken soup
1 1/2 cups milk
2 whole chicken breasts (uncooked)
8 oz. pepper jack cheese, shredded

Combine beans, tomatoes, corn, onion and pepper in slow cooker. Place chicken on top. Whisk together the sauce, soup and milk; pour mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours (or high for 3 to 4 hours). Top with shredded cheese before serving. Yields 8 servings.

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