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Another superb recipe! the flavors were very well balanced and it is so well written that it was very easy to prepare. I made two pounds of fresh noodles but the broth had so much flavor that we kept wanting more noodles (a very good thing). We loved it! This is a great soup base and a perfect winter warmer. I used a mesh skimmer (shallow spoon) to remove the scum from the top of the beef broth instead of pouring it through a sieve. Then I ladled some of the beef and stock into the second pot before carefully pouring in the rest. I found this was easier for me to do alone (and less dangerous/messy) because my sieve didn’t sit well on top of the second pot. My largest pot wasn’t big enough for all that liquid so I used less water than the original recipe which made the soup base a bit stronger. When I was serving, I just added a little boiling water to the bowls to dilute the soup to taste but I actually prefer the soup stronger anyway.  Very delicious.  This spicy beef noodle ...

I love this soup topped with a little shredded cheese, sour cream, and tortilla strips. But I also enjoy it with a handful of tortilla chips on the side that I can dip into the soup as I eat it. And it’s one of my husband’s favorite meals as well! This soup is packed full of flavor, with hardly any work, for a meal that the whole family will love. This is the perfect easy weeknight meal, because you can throw everything in your slow cooker in the morning (or afternoon) and in the evening you have a delicious dish ready for you to eat! Ingredients: 2 large chicken breasts, raw and thawed 1 10oz can red enchilada sauce 1 14oz can black beans, rinsed and drained 1 14oz can corn, drained 1 4-7oz can diced green chiles 1 14oz can diced tomatoes, with juice 1 14oz can chicken stock 1 TBS minced garlic 1 tsp salt    Optional Toppings: chopped cilantro tortilla strips sour cream shredded cheese avocado Get the full recipe and instructions here >> Slow Cooker Chicken Enchilada So...