Friday, October 21, 2011

Chicken enchilada soup



We had this super yummy recipe for dinner the other day that I sorta invented from several recipes I found online based on what I had on hand. I love that the weather is getting cooler and it's time to have soups and such for dinner! The crock pot is SO easy and fast...and it's waiting for us, ready to serve when we get home from sports and such. This fit perfectly in a 4 quart crock pot (with a bit of room to spare). If you have a larger crock pot, feel free to increase the measurements by half or even double it and you'll have some to freeze too!

2 or 3 chicken breast pieces, frozen
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can hominy drained
1 can green chiles
1 small onion, diced
2 cups chicken broth
1 cup enchilada sauce
½ t salt
1 T minced garlic

Put all in crockpot on high for 3 hrs, then low til dinner (if chicken isn’t frozen then low all day is fine). Mid afternoon pull out chicken breasts, shred with fork and return to crock pot. Top with shredded cheese and sour cream, serve tortilla chips on the side and enjoy!

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