So continuing with my soup kick, decided to try one with enchilada sauce.  It was yummy and the family enjoyed it.

Crock-Pot Chicken Enchilada Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 8

Crock-Pot Chicken Enchilada Soup

Ingredients

1 15 ounce Can of Tomato Sauce
1 15 ounce Can of Black Beans, Rinsed and Drained
1 Yellow Onion Chopped
1 16 Ounce Bag of Frozen Corn
1 10 Ounce Can of Enchilada Sauce
1 1/2 Cups of Milk
1 Can of Cream of Chicken Soup
2 Boneless Chicken Breasts
2 Cups of Cheese (Cheddar, Pepper Jack, Colby ect)
Garnish with Tortilla Chips, Sour Cream, Cheese and anything else that sounds good.

Instructions

  1. I used a Crock-Pot liner for easy cleanup.
  2. Pour in your 15 oz can of tomato sauce
  3. Next pour in your can of black beans
  4. Add your frozen corn and chopped yellow onion.
  5. In a separate bowl combine the enchilada sauce with the cream of chicken soup until it’s well mixed, then add the milk and again wisk until it’s well mixed.
  6. Pour the soup, milk, sauce mix over the rest of the ingredients in the crock.
  7. Add your two boneless chicken breasts, they should be under the liquid enchilada, soup, milk mix.
  8. Cook for 8 hours on low or 4 on high.
  9. Carefully pull out the chicken, put it in a bowl and shred.
  10. Put the chicken back into the crock and add 1 cup of shredded cheese.
  11. It is now ready to serve, the other cup of cheese use as a garnishment, and serve with tortilla chips.

http://crockpotladies.com/crockpot-chicken-enchilada-soup-2/