An easy yet fun way to make Crock-Pot Chicken Enchilada Soup. No pre-cooking the chicken, just add the ingredients, and you will have a yummy soup!
So continuing with my soup kick, decided to try one with enchilada sauce. It was yummy and the family enjoyed it.
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Crock-Pot Chicken Enchilada Soup |
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| Prep Time | 15minutes |
| Cook Time | 480minutes |
Ingredients
- 15 ounces canned tomato sauce
- 15 ounces canned black beans rinsed and drained
- 1 whole onion yellow, chopped
- 16 ounces frozen corn
- 10 ounces canned enchilada sauce or homemade
- 1 1/2 cups milk
- 10.75 ounces canned cream of chicken soup
- 2 whole boneless skinless chicken breasts
- 2 cups cheese cheddar, pepper jack or colby, shredded
Servings:
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Ingredients
Servings:
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Instructions
- Line a 5 quart or larger slow cooker with a crock-pot liner to ease clean up if desired.
- Pour in your 15 oz can of tomato sauce
- Next pour in your can of black beans
- Add your frozen corn and chopped yellow onion.
- 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.
- Pour the soup, milk, sauce mix over the rest of the ingredients in the crock.
- Add your two boneless chicken breasts, they should be under the liquid enchilada, soup, milk mix.
- Cook for 8 hours on low or 4 on high.
- Carefully pull out the chicken, put it in a bowl and shred.
- Put the chicken back into the crock and add 1 cup of shredded cheese.
- It is now ready to serve, the other cup of cheese use as a garnishment, and serve with tortilla chips.
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