Chicken Enchilada Soup

By Laura77

Ingredients

• 2 boneless, skinless chicken breasts (they were still frozen)
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with chilis
• 1 15-ounce can whole kernel corn
• 2 15-ounce cans chicken broth
• 1/2 cup chopped onion
• 1 10.75-ounce can condensed cream of chicken soup
• 1 can of milk (I used skim)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• dash of cayenne
• salt and pepper
• 1 tablespoon cilantro (I had some frozen in olive oil)
• 1 cup shredded Mexican-style cheese (4 ounces)

Details

Servings 6

Preparation

Step 1

Into a 5 quart slow cooker, place the 2 chicken breasts with the beans, tomatoes, corn, and onion. In a large bowl, whisk together the broth, soup, milk and seasonings 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, along with the cilantro. Top with cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.