I like to have soup almost any time of the year. The easiest way to make it is to use the slow cooker. Here's one I've made recently.
Cheesy Chicken Enchilada Soup (Slow Cooker)
1 can whole kernel corn, drained
1 can diced tomatoes w/green chiles including juice
1 quart chicken broth
1 packet enchilada sauce mix
1 large onion, chopped
1 can black beans - drained, rinsed
1/4 cup chopped fresh cilantro*
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper, or to taste
Breast meat from 1 rotisserie chicken - shredded (or 3 cups cooked, shredded white meat chicken)
1 can (10 3/4 oz) condensed cheese soup
Directions:
In a large (5 qt) slow cooker, add the corn, tomatoes, chicken broth, enchilada sauce mix, onion, black beans, cilantro, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low setting for 6-7 hours. Add shredded chicken and cheese soup to the slow cooker and continue cooking for an additional 1 hour or until heated through.
Serve with tortilla chips, shredded cheddar or pepperjack cheese, sour cream and green onions as toppers. Add cornbread muffins on the side. Mmmm!
(*or use 1 Tbsp dried cilantro - wait to add this closer to the end of the cooking time since the flavor mutes with the long cooking time.)
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