Chicken Enchilada Soup

Ah autumn is falling across North Texas. A delightfully cool and dreary day. The perfect time heat things up with a slow cooker full of thick and hearty chicken enchilada soup with a side of corn bread. Here we go….

Ingredients:

1 lb Velveeta cheese loaf. (I use the 2% milk)

1 pound of boneless skinless chicken cubed

1 can fire roasted diced tomatoes

2 cups frozen whole kernel corn, drained

2 cups black beans

2 cups Pictsweet three pepper blend

2 pages of enchilada mix

2 fresh jalapeños (optional)

Place raw chicken in the crock pot, salt and pepper. Stir occasionally.

Remove seeds from jalapeños and dice. Add to chicken. While the chicken and jalapenos are browning  chunk up the cheese loaf.

Add the cheese to the chicken and let it soften for about 15 minutes. Stir in enchilada packets. If veggies have begun to defrost, drain off excess water and add to the pot. Add fire roasted tomatoes and black beans.

Simmer on low until the beans are soft.

If you’re in a hurry, you can speed the cooking process by browning the chicken in a skillet on a low heat, substituting canned corn for frozen and canned black beans, rinsed and drained, for dry.

If you prefer it spicier, you can add a jar of salsa and/or a tablespoon or two of juice from jarred jalapenos.