Once again, the other Megan is back. For one month, yes a whole five weeks, at the end of November and beginning of December it was pretty chilly here in Los Angeles. The days were in the 50s and the nights were getting down to the 30s. Pull out your parkas people! The ice caps are freezing back over!! Megan’s parents were smart enough to escape to the Caribbean so she invited me over to have some soup, warm up and have some beverages. Here is the amazing soup she made me that night!! Enjoy.

Megan’s Crock Pot Chicken Enchilada Soup
1 15 oz can black beans
1 14.5 oz can diced tomatoes
1 10 oz package of frozen whole kernel corn
½ cup chopped onion
½ cup chopped bell pepper
1 10 oz can of Red Enchilada sauce
1 10.75 oz can condensed cream of chicken soup
1½ cup milk
2 chicken breasts

Optional Toppings:
Mexican cheese blend
Avocado
Sour cream
Tortilla chips

Combine drained beans, tomatoes, corn, onion and bell peppers into a 5 quart crock pot. Place two whole chicken breast on top of the vegetable mixture. In a separate large bowl whisk together the sauce and soup. Slowly add in milk until mixture is smooth. Pour into crock pot, cover and cook on low heat for 6-8 hours. If less time is needed cook on high for 4 hours. After completed, remove chicken and shred. Top with cheese, avocado, sour cream or tortillas.