Yesterday I thought enchiladas sounded good and Justin was thinking soup. I hopped on Pinterest and right there, pinned by another friend, was Crock Pot Enchilada Soup! I immediately got started thinking I had found a winner! This was about 4:30 so I just cooked the soup on the stove instead of in a crock pot. I did not know what Mexican style tomatoes were so I substituted a can of Rotel that was in my cupboard. It turns out that either the Rotel, or enchilada sauce, or the combination of the two, makes for a very spicy soup! Justin LOVES hot things and even he said this soup was a little much. We both put several dollops of sour cream in our bowls in hopes that it would help with the heat. I enjoyed my soup with a large glass of milk. My mouth continued to burn despite my efforts at cooling it down. If you enjoy hot things or know what Mexican style tomatoes are (and they are not spicy) I'd give this soup a try, if not, I'd skip this recipe!:)
1 onion (sliced)
15 oz. can pinto beans with liquid
15 oz. can whole kernel corn with liquid
15 oz. can stewed Mexican style tomatoes
2 – 8 oz. cans of enchilada sauce
Mexican Style Cheese for serving
Tortilla Chips for Serving
Directions:
Place all together in crock pot EXCEPT the cheese and chips.
Cover. Cook on low for 8 hours.
Serve by adding Mexican style grated cheese and tortilla chips.
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