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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crockpot Chicken Tortilla Soup Recipe

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This recipe for Crockpot Chicken Tortilla Soup is from Junction First Presbyterian Church's Timeless Recipes, 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 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

Directions:
Directions:
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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