Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used the frozen ones from Trader Joe's)
1 can enchilada sauce (I used the large mild one)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used 1 %)
1 cup shredded Pepper jack cheese (The kids used regular mexi-cheese from Costco)
2 chicken breasts (Mine were frozen & I should have added 1 more)
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used the frozen ones from Trader Joe's)
1 can enchilada sauce (I used the large mild one)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used 1 %)
1 cup shredded Pepper jack cheese (The kids used regular mexi-cheese from Costco)
2 chicken breasts (Mine were frozen & I should have added 1 more)
In a 3 1/2 to 5 quart slow cooker, combine drained 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 with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
