Enchilada Soup

By carvalhohm

Ingredients

• 2 cups chicken broth (from 32-oz carton)
• 1 can (19 oz) mild or hot enchilada sauce
• 1 can (4.5 oz) chopped mild green chiles
• 1 package (20 oz) bone-in chicken breasts, skin removed
• 1 can (15 oz) black beans, drained, rinsed
• 1 bag (12 oz) frozen corn, thawed, drained
• Shredded Mexican cheese blend, if desired
• Chopped fresh cilantro, if desired
• Crushed tortilla chips, if desired

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

Spray 4 to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.