I have a confession to make. I can't bake. Sure I have made a batch of chocolate chip cookies once but that's after spending way to much time making sure I got every ingredient exact. The thing I don't love about baking is how precise you have to be with the ingredients and if you try to throw something else in or wing a measurement, it will most likely end up tasting awful. (At least for me it does)
The reason I went on that little rant is because if the Chicken Enchilada Soup I made today was a cake, it would have failed. But I am getting ahead of myself. Let me rewind and break down what I made today. I had been meaning to try this chicken enchilada soup recipe that I found on www.realmomkitchen.com. It was a crock pot recipe and I vowed to try and use my crock pot more for the fall and winter months. I started by getting all of the ingredients.
15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used italian style because it was all I had)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, since I grew it in my garden)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup 1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (I used sharp Colby jack cheese with 2% milk)
2 chicken breasts (I used 4 chicken tenderloins since they were already defrosted)
Anyone catch my mistake in the picture? I'll give you a hint:
Anyway, the first thing I did was to combine the drained beans, tomatoes, corn, onion, and bell pepper in the crock pot. You probably want to use at least a 3.5 quart crock pot. Then you want to place the chicken on top of the mixture.
The next steps were to whisk together enchilada sauce and soup. Then you whisk in milk until smooth and pour into the crock pot.
It looked so good but I wanted it to have a little more of a kick so I threw in some Franks Hot Sauce.