Chicken Enchilada Soup

Chicken Enchilada Soup

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10.75-ounce can condensed cream of chicken soup (I used cream of mushroom, gluten-free recipe posted below)
• 1 1/2 cups milk 
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

1. In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of mixture.
2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
3. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

 

Bry


** I just found this recipe for a gluten-free cream of mushroom.  I have never tried it but it looks good

Condensed Cream of Mushroom Soup

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 3

Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.

Ingredients

• 1 teaspoon onion powder
• 2 tablespoons cornstarch
• 1 tablespoon canola or vegetable oil
• 1/8 teaspoon white pepper
• 1/4 teaspoon salt (or to your taste)
• Pinch of sugar
• 8-ounces 2% evaporated milk
• Handful (approx. 3/4 cup) fresh mushrooms, sliced

Directions

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.