When I see soup recipes that are supposed to “be” other foods, like cheeseburgers or tacos I find that I am rather dubious of the construction and overall taste. Often the recipes claim that the end result tastes just like your favorite cheeseburger and I find that the texture is a bit odd and the flavor is not quite right. But this recipe really hits the nail on the head!
I have made a few changes to really bring out the enchilada in the soup but it truly is an enchilada in soup form! We served this over some leftover rice for dinner but the next day I made some simple cheese quesadillas, which Mei also loves to eat, to pair with the soup and it was a perfect match! I actually cut up the quesadilla into little crouton style cubes and made sure the tortillas were a bit more crispy than usual and the entire dish was fantastic. Even the husband unit exclaimed that this was certainly a make-again meal! That’s a sure sign of success!
This photo was taken on the fly since we were hungry and it was late, so it wasn’t a great shot – but don’t let that keep you from trying this one, it’s certainly a keeper! I also forgot to take a picture of the quesadilla croutons but they will make an appearance again so keep your eyes out for it!
- one 14.5 oz can of diced tomatoes with their juices
- one 4 oz can of diced green chiles
- one (very small) can of tomato sauce
- two 14 oz cans of black beans, rinsed & drained
- one (standard) can of enchilada sauce
- 1 lb chicken (thighs or breasts)
- 1 large onion, chopped
- 4 oz cream cheese
- 1 tsp cumin
- cheese, tortilla chips or rice to serve with it
Combine the diced tomatoes, green chiles, tomato sauce, black beans & enchilada sauce in the slower cooker, stirring to combine.
Then add the onion & cumin, stir to combine. Nestle the chicken into the mixture then cover and cook on LOW for 4-6 HOURS.
Once the chicken is cooked through, remove the chicken & shred it. While the chicken has been removed, cut the cream cheese into cubes and drop it into the slow cooker and whisk it into the simmering sauce then return the chicken to the mixture. Stir the soup until it is mixed to your liking then serve piping hot over tortilla chips or rice. Feel free to grate extra cheese or sour cream or anything else you might put with enchiladas.