Chicken Enchilada Soup

Chicken Enchilada Soup

4 Stars
This soup surprised me.  It was better than I expected.  My husband and kids liked it too.  Well, I can't say my 4 yr old liked it, but I think he ate it.  You can probably see that I love a good crock pot meal.  It was easy and really yummy.  I'll definitely make this one again.

Ingredients

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes 
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. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Again, these are NOT my recipes.  This blog is only for me to keep track of recipes I have made and whether or not my family liked them enough to make again.  Here is the link to the original site:

http://realmomkitchen.com/463/chicken-enchilada-soup-and-my-top-10-soup-recipes/