Enchilada soup may seem weird, but I personally love it more than actual enchiladas. It has all the flavor in the broth and then the chunks in it make it all the better. This one should be front and center in a cookbook.
Check out what our friends over at Like Mother Like Daughter have to say about this one:
“This enchilada soup is my kind of recipe, I’ve made in the slow cooker and on the stove top. Basically you just throw a few simple ingredients in the pot and let it cook for a few hours. Plus every ingredient is literally something I always keep on hand in my pantry, with a few of my favorite canned goods, chicken breast, minced garlic and salt”
This girl is absolutely right. You are going to have this in your pantry every day. That is what makes this so easy to make and enjoy.
2 large chicken breasts, raw and thawed
1 10oz can red enchilada sauce
1 14oz can Del Monte black beans, rinsed and drained
1 14oz can Del Monte corn, drained
1 4-7oz can diced green chiles
1 14oz can diced tomatoes, with juice
1 14oz can Swanson chicken stock
1 TBS minced garlic
1 tsp salt
Add all the ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or on low for 6-7 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot with toppings, if desired.
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Quick Tip: A dollop of sour cream goes a long way with this one.
Thanks again to Like Mother Like Daughter for this amazing recipe.