Skip to main content

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

- - - 
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) 

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!

    ReplyDelete
  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.

    ReplyDelete

Post a Comment

Thank you for commenting, I love hearing from you!

Popular posts from this blog

Breaded Pork Chops

Modern Number Cakes

Cucumber Tea Sandwiches

Berry Spinach Salad with Strawberry Lime Vinaigrette

Turkey Club Tortilla Pinwheels

Peanut Butter Chocolate Cake

Fresh Strawberry Yogurt Cake

Tomato Basil Pesto Soup with Toasted Cheesy Croutons

7-Layer Dip Tortilla Pinwheels

Zesty Lemon Shortbread Cookies