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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Lynden Christian Centennial 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 can (15 oz..) black beans, rinsed
1 can (14.5 oz.) diced tomatoes
1 pkg. (10 oz.) frozen corn
1/2 c. onion, chopped
1/2 c. red pepper, diced
1 can (10 oz) enchilada sauce
1 can cream of chicken soup
1 1/2 cups milk
2 whole chicken breasts
1 c. pepper jack cheese, shredded
Directions:
Directions:
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion and bell pepper. 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 can also be topped with avocado, sour cream, or crushed tortilla chips. If it is too thick add some milk.
Personal Notes:
Personal Notes:
I use Cash and Carry cooked and cubed chicken breasts for this recipe.

 

 

 

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