Remember how Stacy Levie made chicken enchilada soup back in November, and we all couldn't stop talking about it? Well, here is the recipe, in Stacy's own words:


  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) petite diced tomatoes, drained
  • 1 can (15.25 oz) sweet corn, drained (I use the white and yellow mix)
  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (10 oz) green enchilada sauce
  • 1 can (14.5 oz) chicken broth
  • 2 chicken breasts, cooked and shredded
  • 1 packet taco seasoning

You can throw everything in the crock pot on low all day or just put in a pot and heat. I prefer to let it cook all day in the crock pot. It goes great with shredded cheese and avocado.