Easy Chicken Enchilada Soup

Sunday morning was the first day it really felt like Fall in south Louisiana. My fiancé and I woke up threw on some comfy clothes and headed to waffle house for a cup of coffee and some delicious food. You really can’t beat Waffle House especially at 7 on a Sunday morning before the rush.

We were trying to think of something to throw in the crock pot (because we’re obsessed with our crock pot) and I stumbled across a recipe for Enchilada Soup. Now Creig and I are both picky eaters and for the most part despise vegetables and anything that is not meat or potatoes. We had a little taste of enchilada soup at the Dixie National Horse Shoe in Jackson Mississippi last spring and we really liked it. So here it goes.

Most of you know that I do not believe in following recipes, anyone can follow a recipe but to cook is more satisfying, and this is one of those recipes that you do not need to follow to the core.

Here’s what you’ll need:

  1. Boneless chicken (as much as you would like, I used two packs of the thin sliced chicken breasts and it was enough to feed almost 10 people)
  2. Whole Black Beans ( I only bought one can and I wish I would have added another)
  3. Whole Kennel Sweet Corn ( I added two cans)
  4. Onion (I used onion powder and it came out just fine)
  5. Garlic (I also used powder and yet again it tasted fine, it’s really a personal preference)
  6. Ground Cumin
  7. Chicken STOCK – NOT BROTH (2 cups) add more if you want to give it more of a soup feel
  8. Seasoned Tortilla Strips (garnish)
  9. Cheddar Cheese (garnish)
  10. Sour Cream (garnish)
  11. Diced tomatoes with onion and garlic
  12. One can of Red Enchilada sauce

All in all we spent maybe $25 on this whole meal.

The directions are to add as needed. Add however much you would like and have fun with this. I cooked it on high for about 5 hours until the chicken started to shred.

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