I got this from Real Mom Kitchen who got it from Blogger Buffet. But as with most recipes, you get it and tweak it and make it your own. And how could I resist this recipe when it's all done in the crockpot!? I'm all for something else doing all the hard work.
1 can of black beans, drained
1 can of corn, drained
1 can diced tomatoes
2 1/2 cups El Pato Enchilada Sauce
1 can cream chicken soup
2 cups milk
1 Tbsp minced onions
1 Tbsp green chiles (more if you want it more spicy)
3 boneless chicken breasts
Just a note about the enchilada sauce... El Pato is good stuff. I think it is the best brand I've used. And I've tried a lot. It sure made a difference in this soup.
1 can of black beans, drained
1 can of corn, drained
1 can diced tomatoes
2 1/2 cups El Pato Enchilada Sauce
1 can cream chicken soup
2 cups milk
1 Tbsp minced onions
1 Tbsp green chiles (more if you want it more spicy)
3 boneless chicken breasts
Just a note about the enchilada sauce... El Pato is good stuff. I think it is the best brand I've used. And I've tried a lot. It sure made a difference in this soup.
Pour enchilada sauce into the crock pot. Add soup and milk and whisk until smooth. Add chicken. Pour black beans, tomatoes, and corn over top. Cook for 3 1/2 to 4 hours on high. Remove chicken and shred it with two forks. Put it back in and stir it all together. (The original recipe calls for 6 to 8 hours on low. However, I forgot to put it together in the morning, so I did it on high and it was still worked out really well.)
Serve with fritos, shredded cheese, and sour cream on top! Avocado might be a good addition as well. I can never get my kids to eat them so I don't even bother. All in all it was a great dish. One we'll definitely be serving again. It made quite a bit for my family of 4. So we froze some and shared some with the neighbors.
Serve with fritos, shredded cheese, and sour cream on top! Avocado might be a good addition as well. I can never get my kids to eat them so I don't even bother. All in all it was a great dish. One we'll definitely be serving again. It made quite a bit for my family of 4. So we froze some and shared some with the neighbors.
Variation: This recipe was a little too spicy for my little kids. So if you are sensitive to some spice, reduce the enchilada sauce to 1 1/2 cups and add 1 small tomato sauce. And if you want it even more mild, you could exclude the chiles, too. However, I thought it was just right for my taste. The sour cream really made it perfect. My husband ate 3 bowls, which is impressive. I think it is a new favorite!
Variation 2: Don't put in the El Pato. Don't put in the chiles. Instead, Use 1 14oz can enchilada sauce (Old El Paso). At the end, drain the juice of 1 can of Original RoTel into a bowl. Pour the contents of the can into the soup. Let simmer for a few minutes and do a taste test. If it is the right "heat," then serve it. If you want it hotter, add the juices as well. This was a great variation! I think we like it best!!!
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