Monday, October 24, 2011

Crockpot Chicken Enchilada Soup

I wish my husband were a soup fan, unfortunately for me, he is not. I sneak some in every now and again to fulfill my cravings, and he usually doesn't gripe...well, maybe a little :)

I thought this soup was very flavorful and super easy to make.  I can never pass on a Mexican-type soup...they are a weakness of mine!

Crockpot Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
14.5-ounce can diced tomatoes (I used Rotel)
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 (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
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.

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