I do have to say, Autumn is my favorite time of the year! Taking walks in the cool crispness of a breeze that still has a subtle warmth, while leaves crunch under your feet, is a good way to end a day.
Another good day ender is a nice hot bowl of soup to
take away the chill and make you feel warm and cozy
all over. We love soups in the fall and winter, we could
eat them every night of the week. There is just something
comforting about it.
This chicken enchilada soup is one of our favorites. I use
a spicy black bean in it which gives it a great spice and
along with the green enchilada sauce and tomatoes with
green chili's not much more spice is need. The
best part about this soup is it can be made in the
1-10oz can pace diced tomatoes with green chili's
1-14.5 oz petite diced tomatoes(used no salt added)
1-10.75 oz can 98% fat free cream of chicken soup
1-10 oz can mild green enchilada sauce
1-15 oz can black beans with cumin and chili spices
1 cup chicken broth(fat free)
1 cup diced onions
1 cup diced red and green peppers
2 large chicken breasts(can be frozen)
Spray a large crock pot with cooking spray.
Put the onions and peppers on the bottom along with the black beans, and both cans of tomatoes.
Top with the two chicken breasts. Whisk together
the green enchilada sauce, the cream of chicken
soup and the chicken broth until smooth. Pour
over chicken breasts. Cover and turn on low
for 6 to 8 hours. When done, remove chicken,
shred and add back into soup. Stir to incorporate.
We served ours with homemade tortillas chips
and avocado sour cream
A yummy bowl of comfort....Its soooooo good!