"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Enchilada soup Recipe

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This recipe for Enchilada soup, by , is from The Frost Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seth and Anna Bainbridge

Category:
Category:

Ingredients:  
Ingredients:  
15 oz can black beans (rinsed and drained)
14.5 oz rotel
10 oz can corn
1/2 cup diced onion
1/2 cup diced bell pepper
10 oz enchilada sauce
10 oz cream of chicken soup
1 1/2 cup milk
2 chicken breasts
2 T cummin

Directions:
Directions:
1)Pour everything into crock pot and place chicken on top
2)cook on high for 3-4 hours or low for 6-8 hours
3)shred chicken and stir it back into the soup

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 active minutes

 

 

 

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