Saturday, October 10, 2009
Chicken Enchilada Soup
Made this today...we loved it!
15 oz. can of black beans, drained
14.5 oz. can diced tomatoes...we like spicy so I used Rotel brand
1/2 c. chopped onion
1/2 c. chopped green pepper
10 oz. can enchilada sauce
10.75 oz. can cream of chicken soup...contained gluten
1/2 c. skim milk
1 c. shredded cheddar/jack cheese
1 can corn
2 chicken breasts
In slow cooker, combine beans, tomatoes, onion and green pepper.
Place 2 chicken breasts on top.
Next whisk together sauce and soup until smooth, then gradually whisk in milk.
Pour over mixture in slow cooker. Cover.
Cook on low 6 to 8 hrs... High 3 to 4 hrs.
Add corn, drained
Shred chicken into bite size pieces and add back to soup.
When serving top with cheese.
I also made a pan of cornbread...so good instead of crackers