With school back in session and the packed schedule that follows, it’s time to break out the quick weeknight dinners. I know at our house we are carting kids to sports, finishing up the garden and getting ready for the cool nights that fall will bring. Slow cooker soups are a go to for me in this season of motherhood and extra points if I can get my kids to eat the soup too. If you know, you know. There's something about dumping everything in the pot and coming back hours later and still being able to eat as a family. My kids love this soup with chips and fresh sliced avocado on top, and of course more cheese than soup. They call it nacho soup, I call it chicken enchilada soup. Either way, I hope you love it.
Ingredients
2-3 lbs chicken breasts,
2 (10.5oz) cans cream of chicken soup
1 (10oz) can red enchilada sauce
1 c. salsa
2 (15 oz) cans black beans
1 bell pepper, diced
1 c. cheddar cheese
2 cloves garlic, minced
¼ c. fresh cilantro, chopped
1 tbsp. taco seasoning
3-4 shakes of hot sauce
½ tsp. salt and pepper
Serve with
Fresh cilantro
Sliced avocado
Pico de Gallo
Shredded cheese
Tortilla chips or strips
Directions
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In a slow cooker add all ingredients.
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Cook on low for 6-7 hours.
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Shred chicken. And then serve piled high with your favorite toppings.