Well Fall has hit Utah already and its still early September. It was a smothering 100+ degrees one day and right when September 1st came it has been chilly and rainy just about everyday since then. Which im not complaining but Utah has some crazy weather so im just hoping we get to enjoy Fall a little bit more before the brutal Winter hits.
So im basically getting a jump start on getting ready for Fall and Winter. There is nothing more comforting then soup and a chilly day.
We love love enchiladas in our house and since its a cold day I thought why not turn enchiladas into soup. This recipe has quickly tuned into one of our favorites.
- 2 cans Chicken Broth
- 1 small can Tomato sauce
- 1 small can red enchilada sauce, Medium
- 2 cans black bean or 1 pinto and 1 black
- 3 chicken breasts
- 2 Tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 cup frozen corn
- 4 oz Velveeta cheese
- In a crock pot add; chicken broth, enchilada sauce, tomato sauce, cayenne pepper, cumin, beans and Velveeta cheese cook on low 4 hours. In a ziploc bag or container add chicken and season with taco seasoning and place in fridge to marinate. When soup is almost done take chicken out and cook on the barbecue until juices run clear and shred, then add chicken and corn to soup and cook an additional 30+ minutes.
- Serve with fresh fresh Pico de Gallo, avocado, cilantro, cheese, tortilla strips