Devil Dog Brew


Slow-cooker Chicken Enchilada Soup

By Stan Cichuniec

It’s January and usually no matter where you live its either downright cold or at least chilly. That means its time for some comfort food and this soup is the perfect fix. My wife took her recipe and modified it to use 2 tablespoons of my Coffee infused all natural, Chili seasoning. That’s right, the only salt or sugar comes from the canned ingredients call for in this recipe. So if you need some comfort tonight and want to control the sugar and salt in your diet give this one a try.


What you need:
1 10 oz can red enchilada sauce 1 14.5 oz can diced tomatoes with green chilis
1 15 oz can chili beans in mild chili sauce 1 15 oz can black beans
1 15 oz can corn 2 TBSP Old-Soldier Chili seasoning
1 # chicken breast skinless 2 cups salt free chicken broth
1 8 oz cream cheese

Put it together
In a large slow cooker spray with canola oil, add enchilada sauce, undrained tomatoes, undrainded chili beans, drained black bean, drained corn. Cut up chicken breast into 1 inch pieces and add to cooker. Add the chicken broth & the Chili seasoning. Stir to mix cover and cook on high for 5 hours. After 5 hrs cut the cream cheese into small cubes and add to the mix. Continue cooking on high until the cream cheese is melted. Serve in a bowl and sprinkle some shredded cheese on top with warm buttered tortillas and a mug of micro brew. ENJOY!!