2.10.2014

Slow Cooker Red Chicken Enchilada Soup


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...

...refried beans. 

Sounds so simple, right? But holy smokes, friends. It takes this soup to a brand 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 :)

xo, 
blondie

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Slow Cooker Red Chicken Enchilada Soup
makes 6 servings

ingredients:
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

method:
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) 

2 comments:

  1. I remember your mom's enchilladas...and just between you and me, I sneaked a couple tastes myself! I'm going to have to try this soup SOON! Thanks for sharing, Manda. Love you!

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  2. Don't give me all the credit...I think I read a recipe that another blogger wrote and it had a can of refried beans in it!! Ha ha! I've used this trick in a couple of recipes and so enjoyed it.

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