Could a recipe that calls for a mound of shredded cheese possibly be bad? No. Not in my experience.
The other week, when I was searching for a way – any way – to use those irritating drumsticks, I ran across a recipe for chicken enchilada soup from Laura (Real Mom Kitchen) on Tasty Kitchen. It looked so good that I decided not to mess it up with dark meat.
I’d been waiting for the perfect time to try it out – preferably a time when Mark wouldn’t be home, because he doesn’t like any soup. (I know. Weird.) On one of our [many] snow days, I asked our friends Josh and Brittany over for dinner. We always have a good time together, but I was also going a little crazy after three days stuck in the house with a certain three-year-old. Luckily, they were free and especially excited about a low-carb meal.
Side note: Brittany knows me and my carb-loving ways so well. She initially replied to my text message dinner invite by saying, “Thanks, but I have to take my glucose test in the morning [she’s pregnant], so I think I’d better stay home and eat something low-carb.” Never have I been known to serve a low-carb meal!
This soup is super easy – mostly just opening cans and dumping into the slow cooker. And it’s delicious. AND it makes enough for a meal and leftovers. And did I mention how many veggies go into this healthy soup?! Basically, it’s a win-win-win-win. (Unless you don’t like soup. Which is just weird.)
Chicken Enchilada Soup
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). Shortly before serving, take the chicken out and shred. Then put it back in the soup and stir it up. Yields 8 servings.
The original recipe called for just one can of soup, but I like a creamier soup overall, so I added an extra one. Also, my Walmart was apparently feeling the pinch of the snowstorm and was completely out of red peppers, so I substituted a green one. That doesn’t seem like a big deal, but I definitely don’t recommend it. I actually can’t wait to try this again with the red pepper!
Do you like soup? What’s your favorite?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home and Ultimate Recipe Swap at Life as Mom.