This is an extremely easy , amazingly delicious and quick fix dinner for the Crockpot. Nothing like opening up a bunch cans and dumping them in the pot, turn on the crock pot and set the timer then walking away for hours! AND it tastes as close to homemade as you can get
Great for the weekend or the busy night of running the kids around. This is one of our staple soups. Quick and easy and hard to mess up.
Being a retired couple, we are constantly looking for a quick and easy meal. Our Crockpot gets quite a workout! We will fill it up and eat on it until it is gone! Or we will Eat for dinner one night, lunch the next day ,then freeze the rest for another day.
Chicken Enchilada Dump Soup for the Crockpot
2 12oz cans of Premium Chunk Chicken Breast in water
1 28oz can Mild El Paso Red Enchilada Sauce
1 28oz can Old El Paso Refried beans
1 Can Whole Kernal Corn
1 Can Black beans
1 Can White Hominy
1 10oz Can Original Rotel You can add 2 if you like it spicier.
3 heaping Tbs Taco Seasoning or 2 packages of Old El Paso
1 Tsp Garlic Powder or more to taste.
In a large Crock pot
Dump into the pot the canned Chicken with juice, Take a
fork and mash the chicken apart and into smaller pieces.
Dump the large can enchilata sauce, Fill can with water,
dump that into the pot.
Dump the refried beans in the pot and stir until well
mixed into the water and sauce.
Rinse the hominy until the water is clear, then add to
Dump in the can of corn with the water.
Drain most of the water off the black beans and dump that
into the pot. Refill the can and dump that in.
Dump the can of Rotel, do not drain. Refill the can and dump that in.
Add the 3 slightly rounded Tablespoons of Taco seasoning OR 2 packages of Taco seasoning.
No extra salt is needed, but can be added if desired.
Cook on high for 4 hours, or low for a longer period of
Serve with Crushed Tortilla chips, Shredded Mexican Cheese blend and Sour Cream if desired.