Chicken Enchilada Soup

By Treebs

Ingredients

• 1 15oz can black beans, rinsed and drained
• 1 14.5 oz can diced tomatoes
• 1 10 oz package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10 oz can enchilada sauce, mild unless you want it hot
• 1 10.75 oz can condensed cream of chicken soup
• 1 1/2 cups milk
• 1 cup shredded pepper jack cheese (4 oz)
• 2 chicken breasts

Preparation

Step 1

1.) 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 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.

2.) Remove chicken and cut or shred into bite sized pieces (shred with fork). Add chicken back into soup.

3.) Pour into soup bowls and top with pepper jack cheese and serve. It 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.