Nope, not a post about a relationship, just my new chicken enchilada soup recipe. This was the third time I've made it and I think I hit the jackpot.
I have a large crock pot. If you have a smaller one, use half the enchilada sauce and half the cheese.
2 large cans mild enchilada sauce
1 regular can hot enchilada sauce
1 can Rotel
1 can Campbell's Cream of Chicken Soup
1 can pinto beans (rinsed to get rid of the sudsy stuff)
1 block regular Velveeta cheese
1 supermarket pre-cooked rotisserie chicken.
Empty everything except Velveeta and chicken into crock pot
Use a whisk and carefully mix up everything. If you don't do it this way, the cream of chicken soup will stay as little globs.
Shred all chicken white meat with fork and toss shreds into pot.
Slice Velveeta cheese into quarters, then slice into half inch blocks, stir into pot.
Put crock pot on fast cook 4 hours or low cook 8 hours.
At 2 hours in, take whisk to soup again CAREFULLY! Mix until all smooth. If you splash yourself at this stage, it will be like molten lava, especially the chunks of cheese.
At 3 hours, stir every 15 minutes or it will burn on the sides (yah, skipped that step, but it survived with little damage.)
Toppings:
1 spoonful of sour cream
Shredded Colby jack cheese
White corn tortillas toasted and sliced into strips.
Yay! You have soup!
Makes about 9-12 servings.
