I adjusted a recipe I found online for enchilada soup. Just fair warning if you see that title and like me, thought it would taste somewhat like enchiladas, it doesn't really. It was really good, just not very enchilada-y :)
1 package frozen corn (mine was 16 oz)
1 handful of chopped onion
1 handful of chopped celery
2 chicken breast
1 can cream of chicken soup
1 can enchilada sauce
1 3/4 cups milk
Optional: shredded cheese, avocado, tortilla chips, sour cream, can of diced tomatoes, black beans.
Place the corn, onion, celery in crock pot. Then place chicken breast on top. Mix together the cream of chicken soup and enchilada sauce, then mix in milk. Add the liquid mixture to the crock pot. Cook on high for 3-4 hours or low heat for 6-8 hours. The original recipe had listed the above optional items, but I forgot some of them and it was still very good. Next time I think I will add a can of diced tomatoes and black beans from the start to make it more filling and delicious. We topped with cheese and loved it. (Serves 4 regular eaters)
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