- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes
- 1 10-ounce package frozen whole kernel corn
- ½ cup chopped onion
- ½ cup chopped yellow, green, or red bell pepper (I used red)
- 1 10-ounce can enchilada sauce (I used mild)
- 1 10.75-ounce can condensed cream of chicken soup
- 1½ cups milk
- 1 cup shredded Pepper jack cheese (4 ounces)
- 2 chicken breasts
Instructions
In a 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.

oh it looks SO amazing! The good news: we just bought an entire steer and have two freezers full of beef. The bad news: I have so much meat that I can't justify buying chicken breasts to make yummy dishes like this! I'm definitely logging it away for later though :D
ReplyDeleteJade
Wow, congrats on the fresh meats! Lucky :) Totally understand, chicken is a huge staple in this family
DeleteHi Kelly, found your blog on ETSY . Thank you for sharing this delicious looking recipe, this is something my husband and I would enjoy very much.
ReplyDeleteRuth
thank you for visiting my page!! It really was yummy, give it a go!
DeleteThis looks really good!!! Today is our first day of RAIN here in northern California, and this soup looks perfect for tonight's dinner. =0)
ReplyDelete~Kim
It was!! Ohhh let me know your thoughts on it if you make it! Perfect day ;)
DeleteOk this looks awesome and I gotta try it! I am writing it out now. Stopping by from i should be mopping the floor blog hop!
ReplyDeleteHi!! Awesome, come back and post if ya liked it! :)
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