Truly the best soup I've ever made. And it's fail-proof. If you can fail a recipe, even following the directions to a T -- I will fail that recipe. This one is impossible to get wrong though, at least for me, which means, at least for the rest of you too. I made it for my parents who came over for dinner a few weeks ago, and again last weekend for friends up in Park City. Every time this recipe has worked like a charm!
Ingredients
- 3 large chicken breasts
- 2 cans (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce
- 2 cans (10 oz) can cream of chicken soup
- 1 cup milk
- 1 can Rotel tomatoes (mild) with green chilies
- 2 Tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 can corn, drained
- 1 1/2 c. shredded cheddar cheese
- 3/4 c. sour cream
Instructions
- In a large slow cooker, add the chicken breasts and both enchilada sauces. Cook for several hours on low for 3-4 hours until the chicken is cooked. Remove chicken, shred and return to crockpot.
- Add all the remaining soup ingredients, except the sour cream and cook for 1-2 more hours or until heated through.
- Whisk in the sour cream and turn off the heat.
- Top with tortilla strips, sour cream, and cheddar cheese.
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