When I was in college my roommate always talked about this soup, salad and sandwich place she loved called Cafe Zupas. It did not sound appealing to me at the time, so I didn’t ever try them out until a couple of years later when a group of friends chose it for a lunch outing. Once I tried it, I was kicking myself for all those years I had missed out of eating there! They have some of the best soups and salads. Whenever I would go, I would get two things- the Vermont maple blueberry salad and chicken enchilada chili. Unfortunately, they took that salad (my absolute favorite) off the menu, but they still have the chicken enchilada chili.  The chili is more of a soup, and it’s the perfect combination of green and red enchilada sauces, black beans, corn, tomatoes and chicken.  I love to make recipes from restaurants at home and searched for the perfect one for a few years. This recipe tastes exactly like their soup but best of all you can cook it in the slow cooker. Super easy! 

Chicken Enchilada Chili

1 can green enchilada sauce (28 oz)
1 can red enchilada sauce (19 oz)
1 can tomato sauce (8 oz)
1 can diced mild green chiles (4 oz)
1 can evaporated milk (12 oz)
1 can black beans rinsed & drained (15 oz)
1 can petite diced tomatoes (14.5 oz)
2 cups frozen corn or 1 can corn drained
1 chicken breast diced into 1 inch pieces*
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder

Add all the ingredients to your slow cooker and stir until well combined. Cook on low for 6-8 hours or high 3-4 hours. Serve with sour cream, cheese and tortilla chips if desired.

*You can also add the chicken breast whole and shred after the soup is cooked

Recipe adapted from: Burnt Apple

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