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Crockpot Chicken Tortilla Soup Recipe

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This recipe for Crockpot Chicken Tortilla Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Berry


1 can black beans, drain & rinse
1 can corn, drain & rinse
1 14.5 ounce can Mexican diced tomatoes
1 8 ounce can tomato sauce
1 can cream of chicken soup
2 cups milk
1 1/2 cup water
1 package enchilada sauce mix
3-4 boneless skinless chicken breasts

Mix enchilada sauce and water and tomato sauce. Mix in soup and milk until smooth. Then add chicken. Pour beans, corn, and canned tomatoes on top.
Cook on low for 5-6 hours.
Remove chicken, shred, and return to crockpot.




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