Copycat Cafe Zupa's Chicken Enchilada Chili
Calories
Ingredients
- 2 chicken breasts
- 20 oz red enchilada sauce
- 10 oz can green enchilada sauce
- 21 ½ condensed cream of chicken soup two 10 3/4 oz cans
- 1 cup milk
- 10 oz can Rotel tomatoes with green chilies
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 15 oz can black beans drained and rinsed
- 12 oz pkg 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.