in addition to another tasty recipe.
Hope you all have an amazing weekend!!
Chicken Enchilada Soup
Ingredients:
1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1 ½ cup Milk
2 whole Chicken Breasts (I pounded mine to make them extra tender)
2 Cups Cooked Rice
Combine drained beans, tomatoes, corn, onion, and bell pepper in your slow cooker. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the 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.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup is stellar topped with avocado, and sour cream. We like to eat ours with the Scoopable Tortilla Chips... Yum! On a side note: I cooked the rice separately and added it after shredding the chicken. And when it comes time to reheat the leftovers, if it gets too thick for your liking, just add more milk.
We're talking Crazy Good :)
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