Souper Simple, Souper Delicious Slow Cooker Enchilada Soup (That Really Is a ONE Pot Meal!)

Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says "one pot", but it really only means that it takes one pot to cook it in.  There are usually a lot of steps to prepping and just getting it ready that no longer make it a "one pot meal". This recipe really does mean one pot.  Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just "dumped" in the pot and left to cook on its own. 
This is the perfect "in a rush, busy day, no time for cooking" meal that can satisfy a family or even a crowd!  Besides  being super easy, its super good!

This is what you will need for making this soup

1- 15 oz. can of black beans, rinsed and drained
1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)
1- 10 oz. package frozen whole kernel corn
1- 10 oz. can or RoTel tomato with green chiles
1/4 cup roasted red peppers diced into small pieces
1/2 cup black olives
1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)
1- 10 oz can of red enchilada sauce
1 1/2 cup milk
2 or 3 chicken boneless, skinless chicken breast uncooked
1/2 cup sour cream (plus extra for garnish)
1/2 cup shredded monterrey jack cheese (plus extra for garnish)
pinch of ground cumin
salt and pepper to taste
optional:
1 ripe avocado sliced
crushed tortilla chips

*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc.

In a small bowl, whisk together the enchilada sauce, the comino and the cream soup.  Slowly whisk in the milk. 

Open the Black beans and rinse with water, drain - put them in the slow cooker
Open the RoTel and the Diced tomatoes - put them in the slow cooker
Place the frozen corn into the slow cooker
Add the olives and the roasted peppers to the slow cooker

Place the uncooked chicken breast over the top of the ingredients and pour the soup mix over the top. 

Place the lid on the slow cooker, and turn onto low heat (or simmer depending on the model cooker you are using).  Do not stir the ingredients, just let them cook until the chicken is done completely.  I should easily flake apart when pressure is applied.

Move the cooked chicken into a small bowl and shred into small pieces with 2 forks.  Return the chicken to the cooker and stir the soup.  

Add the sour cream and cheese, stirring well to incorporate it into the soup. 
If you want to cut out any extra calories you can omit this step, but the added dairy gives the soup a creamier, richer flavor. 

Give your soup a taste and season with salt and pepper as desired.  The olives and cheese add some salt, so be sure not to add salt until these ingredients are in.  

Serve hot topped with a but of shredded cheese, some extra olive slices, the sliced avocado and some crumbled corn tortilla chips.  The tortilla chips give a great texture to the soup with a little crunch! 

On a cold day a nice hot bowl of soup can warm you from the inside out.  The hint of chile peppers adds another level of heat and the cooling sour cream and avocado keeps any spiciness under control.  

This is one of my favorite "go to" recipes when I know I won't have the time or energy to cook at the end of a long day. I have taken several published recipes and incorporated them into one that I would not have to really do much to prepare, and not have to stand over a stove all day long watching it cook.  I hope you will try this, and that you enjoy it is much as we all do!