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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15 oz can of black beans rinsed and drained
1- 14 1/2 oz can of diced tomatoes (the kind with onions r the best!)
1- 10oz bag of frozen corn
1/2 cup chopped onion
1/2 cup chopped red green or yellow pepper. I use red cause it matches!
1- 10 oz jar of enchilada sauce (red)
1 - 10.75 oz can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breast
Directions:
Directions:
n crock pot put the beans, tomatoes, corn, onion and peppers. Place on top of that 2 raw chicken breast. In a bowl mix the enchilada sauce and soup. Slowly add the milk. Pour the enchilada sauce mix over the other ingredients in your crock pot and cook on low for 6-8 hours for high for 3-4 hours. Take out the chicken and shred it and then put it back in the slow cooker until you are ready to serve. Top with the grated cheese and if you want ( which I always do) crushed tortilla chips. I also put sour cream on top! SO GOOD!
Number Of Servings:
Number Of Servings:
6

 

 

 

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