I love getting requests for recipes. I have had three requests for this particular one so…Chicken Enchilada Soup is here! Made in the slow cooker so you can just throw everything in that morning and off to work you go! Usually a comforting food for this time of year BUT it’s currently 64° here in upstate New York. Very odd for us. Still easy and very delicious even if it is not soup weather outside.
Normally I make this with chicken breast that I just throw in the slow cooker along with everything else but all I had was ground chicken so I browned that in a skillet first then threw it in the slow cooker. This was the first time I have tried it this way and it was still delicious. I think I like the shredded chicken breast better but that’s because I do not have to stand and brown the meat. I can just throw it all in and go.
I also cheated and used jarred enchilada sauce. You can certainly make your own if you have a recipe you like. I usually try to avoid canned or jarred things but I love this one. Also, the recipe calls for black beans. The ones I used, I previously soaked, cooked and froze for later use. I put them in the slow cooker still frozen and it turned out fine. Same with the corn. Instead of canned, I used frozen organic sweet corn.