Chicken Enchilada Soup

Chicken Enchilada Soup This one is thick and YUMMY, not too spicy just right. Only thing I am totally doing next time is buying some tortilla chips to dip it in! Not to spicy, just right and the sour cream and pepper jack on top is what made this soup. Added it to our food rotation, found here  

  Chicken Enchilada Soup          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
• 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.