Crock-Pot Chicken Tortilla Soup


This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.


4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda


Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.

Chicken Enchalada Casserole


12 Corn Tortilla Shells
2 Cans Cooked Chicken
1 cup Chicken Broth
1 Can Sliced Olives
1 Can Chili
1 14oz can Herdez Green Chili Salsa
2 cans Cream of Chicken Soup
Shredded Cheese


1. Rip or Cut 12 Tortilla Shells into bite size pieces.


2. In a large bowl mix together Cooked Chicken, Chicken Broth, Sliced Olives, Chili, Herdez Green Chili Salsa, and Cream of Chicken Soup.


3. Spray a 9"X13" inch pan with cooking spray. Then pour in your ingredients. Top with shredded cheese. 

4. Bake at 350° for 30 to 40 minutes.


5. When serving top with sour cream and crunched tortilla chips.

Caputio's Black Bean Enchiladas


20121029-070148.jpg I was watching KSL Channel 5 years ago and Chief Caputo was on making these. I knew I had to try them. They are amazing!



3/4 lb. boneless, skinless chicken breast, cut into thin strips 6 slices bacon 2 cloves garlic, minced 1 1/2 cup picante sauce or salsa 1 16oz can black beans 1 large red bell pepper 1 t. ground cumin 1/4 t. salt 1/2 cup green onions, sliced 12 flour tortillas 1 1/2 cup cheddar cheese - shredded



Cook bacon in a large skillet over medium heat. Remove bacon from skillet to paper towel to drain.


Pour off all but 3 tablespoons of the bacon drippings. Return skillet to medium heat, add the chicken & garlic, cook until chicken is done.


Stir in salsa beans, red pepper, cumin and salt. Simmer until thickened, about 8 minutes, stirring occasionally.


Stir in green onions and reserved bacon, crumbling bacon.


Lay out tortilla and spoon in about 1/4 cup of the bean mixture in center of tortilla. Top with cheese and roll-up.


Place seam side down in a casserole. Top with extra cheese and salsa. Repeat until mixture and tortillas are gone.


Heat in a 350 degree oven for about 15 minutes and serve with sour cream and guacamole.


I can tell you that these are so worth the trouble. The mix of favors are amazing.


As with all my recipes please let me know in the comments how you like it. This one is bro bubbly the best enchilada recipe on the planet. You will think you are eating at a five star Mexican cantina. Good luck and Enjoy!