Winter Meal Solutions #8…Chicken Enchilada Soup

Perfect for this cold evening…easy to make…everything in the crockpot this morning and ready to eat when we were…I only made half for us and even though the hubby had seconds we still have leftovers for a warm lunch this week…I did not have frozen corn so used canned corn (I drained)…I used plain petite diced tomatoes …didn’t want spicy…I’m a wimp!  So can be made very kid friendly…

Chicken Enchilada Soup

1 lb. boneless skinless chicken breasts, cubed
15 oz. can black beans, rinsed and drained
2 (14.5 oz.) cans diced fire-roasted tomatoes
2 (10 oz.) cans red enchilada sauce
1 cup frozen corn
1½ Tbsp. Onion Onion™ Seasoning
1 tsp. Garlic Garlic™ Seasoning
2 cups shredded Cheddar cheese, divided
Green onions (optional)
Black olives (optional)
Avocado, pitted, peeled and chopped (optional)
Tortilla chips (optional)

Combine first 7 ingredients and 1½ cups of cheese in a greased slow cooker. Cover; cook on low 7-8 hours. Serve in bowls topped with remaining cheese. Serve soup topped with green onions, black olives, chopped avocados and tortilla chips, if desired. Makes 6 servings.
Make Ahead & Freeze
Combine first 7 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw and prepare as directed above.


Our next groceries list:
28 oz. pkg. frozen potatoes O’Brien with onions & peppers, thawed
1 tsp. Garlic Pepper Seasoning , divided
6 boneless pork chops
1 Tbsp. Rustic Herb Seasoning
1 (10.75 oz.) can fiesta nacho cheese soup
½ cup milk


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