Yesterday, I had was invited to do the cooking segment on a local tv show called Studio 5. If you’ve been reading for awhile, you might remember that I went on a little over a year ago as well. I’m always so nervous, but really, once the filming is actually going, it’s not so bad. I was actually more nervous this time than I was last time for some reason! I’m glad it’s over with, although it really is a lot of fun.
In case you are not in Utah or if you missed the segment, here is the recipe – a recipe that I featured here back in January of 2009. This is a delicious soup that is extremely easy. And it freezes well! And if you really want to, here is the link for my segment on Studio 5 (sorry – no longer available!).
- 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.