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:
- 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)
- Whole Black Beans ( I only bought one can and I wish I would have added another)
- Whole Kennel Sweet Corn ( I added two cans)
- Onion (I used onion powder and it came out just fine)
- Garlic (I also used powder and yet again it tasted fine, it’s really a personal preference)
- Ground Cumin
- Chicken STOCK – NOT BROTH (2 cups) add more if you want to give it more of a soup feel
- Seasoned Tortilla Strips (garnish)
- Cheddar Cheese (garnish)
- Sour Cream (garnish)
- Diced tomatoes with onion and garlic
- 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.