Monday, February 22, 2010

Chicken Enchilada Soup



This was a great soup!
Chicken Enchilada Soup
Tasty Kitchen

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 cups milk
2 whole chicken breasts
1 cup pepper jack cheese, shredded

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 its all cooked.

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