Sure, sure. Yeah, yeah. We’ve all probably had some version of this soup – and for good reason. It’s killer! However, I think darling Karen had honestly cracked the code to making this soup TOP NOTCH.
For reals, though. I’ve been making this soup for years, and never ever had I thought to add in a can of none other than…
Sounds so simple, right? But holy smokes, friends. It takes this soup to a merk new level of addiction for me. It made the enchilada flavor pop even more, and creamed up the soup without using a bunch of heavy cream or milk. Such a lovely little secret!
Opening the can of enchilada sauce reminded me of my childhood. My Mom makes the most mouth-watering red enchiladas. I’d always watch her, and when she’d turn her back, I’d sneak a tortilla chip right into the uncooked red enchilada sauce can. I could drink that stuff, it was so amazing. So of course, when I made this lovely soup for my family, I just had to sneak a couple dunks. The actual sneaking may have not been necessary. P.S. Don’t skip the avocados 🙂
Slow Cooker Red Chicken Enchilada Soup
makes 6 servings
1 C chicken broth
1 15oz can black beans, rinsed and drained
1 15oz canned corn, drained
1 4oz diced green chiles
1 10oz can enchilada sauce
1 14oz petite diced tomatoes
2 t cumin
2 C cooked chicken, shredded (we just used rotisserie – SO easy!)
1 16oz can refried beans
salt & pepper
toppings: sliced avocado, sour cream, chives, green onions, cheese, dollop of fresh guac
serving ideas: eat with tortilla chips
1. Add broth, beans, corn, chiles, tomatoes, cumin, chicken, cumin, salt, and pepper to a slow cooker. Stir, then cover tightly.
2. Cook on high for 3-4 hours. Turn heat to low. Add refried beans, and stir until it melts right into the brothy soup. Cover, and cook another 30 minutes.
3. Serve with toppings.
recipe adapted from: 365 Days of Slow Cooking (genius woman, I tell you)