Pot of Enchilada Soup

Hello there my bloggy friends! Today, I'm sharing with you a super duper easy soup recipe. I mean super easy people, so get ready to pull out your crock-pot, and reap yummy rewards, without much effort.

Slow-Cooker Chicken Enchilada Soup

Ingredients
1 can black beans (drained and rinsed)
1 can whole kernel corn
1 can diced tomatoes (I did the ones with green chiles for some extra pizzaz)
1 can condensed cream of chicken soup
2 cans enchilada sauce (in the Ethnic food aisle)
1 diced green or red pepper
1/2 diced onion
1 1/2 cups milk
2 cans cooked chicken (if you want to put in a tad more effort, cook 2 chicken breasts, and shred them yourself)
Shredded pepper jack cheese & sour cream for topping

Directions
Throw it all in your crock pot, and cook on low all day, or approximately 8-9 hours! (Or if you want it for lunch, cook it on high.) And man this baby is so yummy. And hello? Easiest soup recipe, maybe ever. The "hardest" part is just some simple dicing of peppers and onions!

Then when you serve it, top it with pepper jack cheese if you like spice, or the Mexican blend cheese to tone it down a bit. And of course some sour cream on top doesn't hurt anything either :)

So there you have it! A quick and easy soup recipe, for anyone who is a Mexican/Tex-Mex fan! I personally loved the stuff, and my boyfriend and family happen to love it too, which is definitely a plus :) And I have already made this soup a couple of times since that first time. So give this baby a try on a cold day, and let me know how it turns out, and if you like it just as much as well!