February 14, 2014

Chicken Enchilada Soup

Happy lovers day! And especially, Happy Birthday to the best, and my most favorite state: Arizona! Wishing we could be in Mesa with my whole family on this three-day weekend visiting the new Gilbert temple! Right now, it is the open house, and anyone is welcome to visit. If you're interested in visiting, follow the link above, or let me know if you have any questions!

On Wednesday night, I made delicious soup in the crock pot! I've already ranted about crock pots before, but they're seriously my favorite thing ever. I love being able to come home at 6, 6:30, knowing that dinner is already ready, and so delicious! I love the way it makes your house smell too! I got the recipe from this blog, and I think I will go back for her recipes more often! This soup was delicious topped with some avocado, and pepper jack cheese. I wish I could have gotten some tortilla strips, but it didn't work in to the budget this week. So we used Ritz instead :)

Chicken Enchilada Soup- In the Crockpot

  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
  • 1 10-ounce package frozen whole kernel corn
  • ½ cup chopped onion
  • ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
  • 1 10-ounce can enchilada sauce (I used mild)
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1½ cups milk (I used skim)
  • 1 cup shredded Pepper jack cheese (4 ounces)
  • 2 chicken breasts {I only had frozen tenders available, so I used about 4 or 5!}

  1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
  3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

{I hate cooking with onion...which is bad because I know it brings so much flavor. I hate cutting them because I cry, and my hands smell disgusting for a week after. Lately, I have been buying frozen diced onion, and it does the trick. I didn't have any in my freezer that day, so unfortunately we didn't have the flavor. I ended up throwing in some other spices, and it was still delicious! That was the only thing I changed.}

I hope everyone has a wonderful Valentine's Day with the ones you love! Tanner will be taking a test until 10, so if anyone wants to sit on the couch with me...come over! :) Tomorrow we have our wards Valentine's Day party which I'm in charge of, and I can't wait to show the photo booth backdrop I made!



Happy lovers day to my favorite bud. Thanks for finally taking me out 2 years and five days ago. I've never wanted to spend a day without you since! You're my best friend, and I love you forever.

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