Chicken Enchilada Soup

Chicken Enchilada Soup 

Adapted from  Real Mom Kitchen 

 

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup  red bell pepper
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1 14-ounce can chicken broth 
• 1 cup milk 
• 2 chicken breasts
• 1 cup shredded Pepper jack cheese (4 ounces), for topping
• tortilla chips, for topping
• optional toppings: cilantro, avocado, sour cream

Instructions

1. In a 3½ 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, cream of chicken, and broth. 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 shred with 2 forks. Add chicken back into soup.
3. Top with pepper jack cheese and tortilla chips and serve. Can also be topped with avocado, sour cream, and cilantro.