1 Picture
Ingredients
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, drained
- 1 15 ounce can corn, drained
- 1/2 cup chopped onion
- 1 10 ounce can enchilada sauce
- 1 10.75 ounce can cream of chicken soup
- 1 cup milk
- 4 (4 ounce) chicken breasts
- 1 cup shredded Pepperjack cheese
- 1 cup shredded cheddar cheese
- for avocado, (optional) sour cream, and tortilla chips topping
Details
Servings 1
Cooking time 255mins
Adapted from tablespoon.com
Preparation
Step 1
1
In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
2
Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
3
Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
4
Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
5
Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired.
adapted from www.tasteandtellblog.com
6
Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.
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