Chicken Enchilada Soup (Crock Pot) - Jamie Cooks It Up! Printable Recipes

By joeyanne

Ingredients

• 1 (14.5 ounce) can Mexican Style Stewed Tomatoes
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans corn
• 1/2 C onion, chopped
• 1/2 C red or green pepper, chopped
• 2 chicken breasts (I used frozen)
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) can cream of chicken soup
• 2 1/2 C milk
• 4 bullion cubes (or 4 t bullion granules)
• 1/2 t lime juice (can be bottled)
• 1/3 C sour cream
• 2 T butter

Details

Servings 8
Adapted from sites.google.com

Preparation

Step 1

1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...but if you only have whole stewed tomatoes, like me :)...then stick some kitchen scissors into the pot and cut up your tomatoes.

2. Drain and rinse the black beans and add them to the pot.

3. Drain the corn and add them as well.

4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.

5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.

6. Whisk it all together until nice and smooth.

7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)

8. Pour the sauce over the top of the chicken.

10. Remove the chicken and place it on a plate. Shred it with a fork.

11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.

12. Toss your chicken back into the pot, give it a stir and you are ready to eat.