Chicken Enchilada Soup

 Chicken Enchilada Soup

From: Angel Cook

Ingredients:

1 can (12.5 ounces) of chicken breast, drained and flaked

1 can (15 ounces) of whole kernel corn, undrained (I used white shoepeg)

1 can (15 ounces) of black beans, drained and rinsed

1 can (10 ounces) of diced tomatoes with green chilies

1 can (10.75 ounces) of cream of chicken soup

1 can (10.75 ounces) of chicken broth

(Or more to make desired thickness)

1 can (10 ounces) of enchilada sauce

1 packet of taco seasoning mix(I only used 2 Tbsp)

Directions:

In a large pot, combine all the canned ingredients. Mix in the taco seasoning.

Cook over medium heat until the soup is heated through, stirring occasionally.

Reduce heat to low and let the soup simmer for about 10-15 minutes for flavors to meld.

Serve hot with your choice of toppings like shredded cheese, sour cream, avocado, or tortilla chips. Freezes great. I doubled the recipe for my large oval crockpot.

TEXAS CAVIAR DIP

 TEXAS CAVIAR DIP 

¾ cup cider vinegar

1 tbsp water 

½ cup vegetable oil 

1 cup sugar 

1 tsp salt 

½ tsp pepper 

1 (15 oz) can pinto beans, drained 

1 (15 oz) can garbanzo beans, drained 

1 (15 oz) can black beans, drained 

1 (15 oz) can black-eye peas, drained 

2 (11 oz) cans white shoepeg corn, drained

 2 (4 oz) cans chopped green chiles, drained

 1 (2 oz) jar finely chopped pimiento, drained

 1 cup finely chopped red bell pepper 

1 cup finely chopped celery 

1 small red onion, finely chopped 

Combine the vinegar, water, oil, sugar, salt and pepper in a saucepan. Bring to a boil, stirring occasionally. Cool to room temperature. 

In a large bowl combine the remaining ingredients. Add the cooled sauce and stir well . Cover and chill in the fridge for 24 hours before serving. Serve with tortilla chips or Frito scoops.