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Chicken Enchilada Soup

Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
cup chopped onion
cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
 
Directions:
In a 3 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. 
Place 2 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 its all cooked.

Author: admin -  Date: 26 Oct 2014 10:06
Category: recipes -  Visits: 400

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