If I had to tell you what the Sells favorite ethnic food was it would be a close call between Italian and Mexican. We can all put down some Mexican food.
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I ate more of this than I should admit to. Seriously. I don’t know why I don’t make this more often. Actually everyone in our house is obsessed with this enchilada soup. Like I said, we all love Mexican food, and this is the perfect Mexican comfort food. And the fact that it can be prepped in 20 minutes, I mean.. Is there anything better? If you’ve hung around here for long, I’m sure you have heard me rave about the slow cooker once or twice. This is the one I have, and I use the heck out of it!
crock pot enchilada soup
- 1 large can red enchilada sauce
- 2 cups chicken broth
- 3 large bonesless, skinless chicken breasts trimmed of fat
- 1 can of black beans, drained and rinsed
- 1 bag frozen corn
- 1 tsp garlic powder
Dump everything into the crock pot and stir. Cook on low 6-8 hours or high 4-6 hours. Shred cooked chicken and return to soup. Give everything a good stir once again. Garnish with cheese, sour cream, and green onions. Every now and then, I add avocado as a garnish, and wild thing #2 and I act like we’ve died and gone to Heaven. Good luck trying not to eat too much. It’s seriously so good.
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