It is shaping up to be a cool, wet Fall here in Arkansas - we are not complaining after the hot, dry summer we just endured - and that means I start craving soups pretty much all the time. If you don't love coming home to the smell of a soup that's been simmering all day in the crock pot then obviously you are not from around here!
I really want to branch out on the different types of soups that I make (meaning branching away from opening up a can of Campbell's tomato) and this is a great recipe I found that seemed simple enough.
What You Need:
1 can (15 oz) Black Beans, drained
1 can (~15 oz) Diced Tomatoes (I also have used Stewed and they worked great)
~10 oz of frozen whole kernel corn
1/2 of an onion, chopped
1 bell pepper (any color you want), chopped
1 can (~10 oz) Enchilada Sauce (I like mild)
1 can (~10 oz) Condensed Cream of Mushroom Soup
1 1/2 cups of Milk
2-3 Chicken Breasts
What You Do:
Whisk together the soup, enchilada sauce, and milk until it is creamy.
Now here's the hard part - put all ingredients in crock pot (with the chicken on top) and cook on low for at least 6 hours.
I then pull the chicken out, shred it, and then stir it back into the soup.
I like to top mine off with some cheese (Pepper Jack is great!) and some sour cream!
Hope y'all enjoy!
I will be sharing this at the Link Parties below!