Copycat Cafe Zupa's Chicken Enchilada Chili
Calories
Ingredients
- 2 chicken breasts
- 2 10 oz cans red enchilada sauce
- 1 10 oz green enchilada sauce
- 2 10 3/4 oz can cream of chicken soup
- 1 cup milk
- 1 10 oz Rotel tomatoes with green chilies
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1 15 oz black beans, drained and rinsed
- 1 12 oz bag frozen corn
Toppings:
- cheddar cheese shredded
- sour cream
- tortilla strips
Instructions
- In a large slow cooker, add the chicken breasts and cover with both kinds of enchilada sauce. Cook for 4 hours on low until the chicken is cooked and will shred into the sauce.
- Add all the remaining soup ingredients, on high for 1 more hour.
- Serve in individual bowls and top with cheddar cheese, sour cream and tortilla strips. Serves 6.