- 8
Ingredients
- Toppings:
- 1 (14.5 ounce) can Mexican Style Stewed Tomatoes
- 2 (15 ounce) cans black beans
- 2 (15 ounce) cans corn
- 1/2 C onion, chopped
- 1/2 C red or green pepper, chopped
- 2 chicken breasts (I used frozen)
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can cream of chicken soup
- 2 1/2 C milk
- 4 chicken bullion cubes (or 4 t bullion granules)
- 1/2 t lime juice (can be bottled)
- 1/3 C sour cream
- 2 T butter
- Tortilla Chips
- cheddar cheese
- cilantro
- avocado
Preparation
Step 1
Love smelling something hearty and tasty just a simmering away all day while I do really important things like go to the grocery store, wipe sticky messes off my counter (I am a professional counter wiper, don’t you know. It’s really glamorous work) and wrestle around on the floor with my little twin boys.
Let’s make it, baby. You and me. Ten minutes to a tasty meal for you and yours.
1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best…
2. Drain and rinse the black beans and add them to the pot.
3. Drain the corn and add them as well.
5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup,
6. Whisk it all together until nice and smooth.
7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)
8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.
10. Remove the chicken and place it on a plate. Shred it with a fork.
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.
12. Toss your chicken back into the pot, give it a stir and you are ready to eat.
Have you seen the tip about shredding chicken in a Kitchen Aid? You put the chicken in the bowl and use the paddle on low. I tried it last night and it worked beautifully. So much easier and quicker than using a fork.