Enchilada Soup

By CruelK8E

Ingredients

• 2 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (19 oz) Old El Paso® mild or hot enchilada sauce
• 1 can (4.5 oz) Old El Paso® chopped mild green chiles
• 1 package (20 oz) bone-in chicken breasts, skin removed
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
• 1 teaspoon ground cumin
• 1 teaspoon ground chili pepper
• Shredded Mexican cheese blend, if desired
• Chopped fresh cilantro, if desired
• Crushed tortilla chips, if desired

Details

Servings 4
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.

*Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

*Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.