Chicken Enchilada Soup
Calories
Ingredients
- 15 oz can black beans rinsed and drained
- 14.5 oz can diced tomatoes I used the kind with sweet onion in it
- 10 oz frozen corn
- ½ cup onion chopped
- ½ cup bell pepper chopped (I used red, which is my favorite pepper)
- 10 oz can enchilada sauce I used mild
- 10 ¾ oz can cream of chicken soup
- 1 ½ cups milk I used skim
- 1 cup Pepper jack cheese shredded (4 oz)
- 2 chicken breasts
Instructions
- 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. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.