Chicken Enchilada Soup (The Hoffman's Edition)

With some added choices by my Oh-So-Picky-Hubby...this might sound like a lot of work, but I promise it's NOT! We do this probably once every 2 weeks b/c it is so fabulously YUMMY!

1st you start by making HG's Chicken Enchilada Marinated Chicken.
3 tablespoons HG Chicken Enchilada Soup Mix
2 tablespoons Oil
1/2 cup water
3 pounds boneless, skinless chicken breasts (I usually do 4-5 lg chicken breasts)

Place all ingredients in a freezer gallon size bag and SMOOSH until mixed well. (this is the fun part, you can make all these packages and freeze them, then whip them out whenever you feel the need to cook, part of what makes this SO EASY)

My preferred cooking method for this chicken is in the crockpot, on low for 4 hours or until so tender it falls apart. When cooking it in the slow cooker: If frozen, thaw enough to empty contents into crockpot. Lightly spray crockpot with nonstick cooking spray or line w/liner. Pour contents into crockpot with 1 cup water.

Once your chicken is done cooking it's on to the soup part!
HG's Chicken Enchilada Soup (Hoffman modified)
7 tablespoons HG Chicken Enchilada Soup Mix (or 1 mix)
1 14.5oz can Ro-Tel diced tomatoes & green chilies
1 cup milk
4 cups water
Chopped HG Enchilada Marinated Chicken
1 can corn, drained
1 can black beans, drained

Mix all ingredients on the stove. Cook over medium heat until hot and bubbly! Serve with tortilla chips, sour cream, and grated cheese!

THIS IS SERIOUSLY THE BEST SOUP EVER!
We like it so much I buy the HG Pantry Staple of the Enchilada Soup Mix!
One of the things I love so much about the HG mixes is the way you can take one mix and turn it into so many different things, this mix not only makes the soup above, but you can make King Ranch Chicken Casserole, Hot Enchilada Dip, Chicken Spaghetti, Chicken Enchilada Pasta Salad, and 100's of more recipes!