Chicken Enchilada Soup

This is a super yummy easy recipe! The kind where you just open cans and dump everything in. Viola and dinner is cooking for you in the crock pot ready for that night. This is definitely going on my top ten list for soups!

Chicken Enchilada Soup

Servings: 6

Time: 10 min + 4 hrs cooking time

Realmomkitchen.com

1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes, do not drain juices
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breasts

In a 3 1/2 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.

Notes: If the soup is too thick for you, just add a little more milk after it’s all cooked. I used the can of diced tomatoes with sweet onions in it too. I also used 1 1/2 cans of milk instead of cups. I used an orange pepper and mild enchilada sauce. I used 6 chicken tenderloins instead of chicken breasts. I also added pepper jack cheese and sour cream to my serving. I made this the day before, cooked it on high for 4 hours and had it for dinner the night after.