Friday, February 19, 2010

Chicken Enchilada Soup

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Source: realmomkitchen on Tasty Kitchen.com



Chicken Enchilada Soup

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
1/2 cups Onion, Chopped
1/2 cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1 1/2 cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

Preparation Instructions

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 the mixture.

In a large bowl, whisk together the 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 the soup. Top with pepper jack cheese and serve. The soup 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.

Wendy's note: I think ground beef could be used instead of chicken, along with adding potatoes, rice, and Pinto beans instead of black beans (or even no beans).