Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says "one pot", but it really only means that it takes one pot to cook it in. There are usually a lot of steps to prepping and just getting it ready that no longer make it a "one pot meal". This recipe really does mean one pot. Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just "dumped" in the pot and left to cook on its own.
This is the perfect "in a rush, busy day, no time for cooking" meal that can satisfy a family or even a crowd! Besides being super easy, its super good!
Step 1: Get your slow cooker out, grab the ingredient and get ready to.... umm just kick back and wait for dinner :)
This is what you will need for making this soup
1- 15 oz. can of black beans, rinsed and drained
1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)
1- 10 oz. package frozen whole kernel corn
1- 10 oz. can or RoTel tomato with green chiles
1/4 cup roasted red peppers diced into small pieces
1/2 cup black olives
1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)
1- 10 oz can of red enchilada sauce
1 1/2 cup milk
2 or 3 chicken boneless, skinless chicken breast uncooked
1/2 cup sour cream (plus extra for garnish)
1/2 cup shredded monterrey jack cheese (plus extra for garnish)
pinch of ground cumin
salt and pepper to taste
1 ripe avocado sliced
crushed tortilla chips
*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc.