Filled with the flavors of chicken enchiladas, this slow cooker soup comes together in a snap!
If you are a regular reader of my blog, you know that usually every month I choose a Cookbook of the Month and post a recipe from that cookbook every Friday. Well, things are going to be a little different this month. I actually really slacked last month, only posting 2 recipes from the Cookbook of the Month for December. And since this month is so busy and unpredictable, I decided to take a break from the regular routine. Instead, I will still be posting a recipe from a cookbook every Friday, but it will be more of a Cookbook Feature – a different cookbook each week.
This first recipe comes from a new cookbook. I’ve said it before, but I’m a sucker for those mailers that I get in the mail, promising a new and beautiful cookbook. Before I know it, I’ve sent it back in, asking for my copy to be sent to me. This is one such cookbook – Family Circle’s Quick and Easy Cooking. So far, though, it has been a good purchase. We all know that I love quick and easy, and I have quite a few recipes bookmarked from this book.
This recipe really couldn’t be any easier. It is a slow cooker recipe, so it’s not exactly quick, (why they have a slow cooker recipe in a quick cookbook is beyond me), but I’m always up for trying a new slow cooker recipe. And it’s the perfect time of year for a warm bowl of soup. The original recipe is vegetarian, I added in the chicken, but this would be just as good by leaving out the chicken. A perfect winter’s night meal!
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, drained
- 1 10-ounce package frozen whole kernel corn
- ½ cup chopped onion
- ½ cup chopped yellow, green, or red bell pepper
- 1 10-ounce can enchilada sauce
- 1 10.75-ounce can condensed cream of chicken soup
- 2 cups milk
- 1 cup shredded Pepperjack cheese (4 ounces)
- 1 cup shredded cheddar cheese (4 ounces)
- 4 chicken breasts
- In a 3½ to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
- Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
- Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.