Well, not exactly. But, he has talked about a soup he had in a restaurant many years ago..... Finally, I found a recipe that he thinks tastes just like that soup, wherever it was!
CHICKEN ENCHILADA SOUP
recipe from Real Mom Kitchen , just slightly adjusted
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (10 ounce) can enchilada sauce
1 (10 ounce) can condensed cream of chicken soup
1 1/2 cups skim milk
2 boneless, skinless chicken breasts
shredded Pepper jack cheese
In a 3 1/2 to 5 quart slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken breasts on top of mixture.
In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top individual servings with pepper jack cheese. Crushed tortilla chips, avocado chunks and sour cream would make great toppings as well.
Yield: 4 -5 servings