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Chicken Enchilada Soup

Gluten free • 6 hrs to cook • Serves 6

Meat

1 Chicken breasts

Produce

15 oz Black beans
10 oz Corn, Frozen
1 Onion
14 1/2 oz Tomatoes

Canned Goods

1 (10 3/4 Oz) Can Cream of chicken soup, Condensed

Baking & Spices

1 Red pepper

Dairy

1 Milk
1 Pepper jack cheese

Prepared

10 oz Enchilada sauce
  • Crystal Shaw

    Chicken Enchilada Soup and My Top 10 Soup Recipes 1 15-ounce can black beans, rinsed & drained 1 14.5-ounce can diced tomatoes (I used the kind w sweet onion in it) 1 10-ounce pkge frozen whole kernel corn ½ c chopped onion ½ c chopped yellow, green, or red bell pepper 1 10-ounce can enchilada sauce (I used mild) 1 10.75-ounce can condensed cream of chicken soup 1½ c milk (I used skim) 1 c shredded Pepper jack cheese (4 onces) 2 chicken breasts

  • Emily Bennion

    Slow Cooker Chicken Enchilada Soup 1 can (15 Oz.) Black Beans, Rinsed And Drained 1 can (14.5 Oz.) Diced Tomatoes 1 package (10 Oz.) Frozen Corn ½ cups Onion, Chopped ½ cups Red Pepper, Diced 1 can (10 Oz) Enchilada Sauce 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup 1-½ cup Milk 2 whole Chicken Breasts 1 cup Pepper Jack Cheese, Shredded In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

  • Sharon Schultz

    Crock Pot Chicken Tortilla Soup 1 can black beans, drained 1 can corn, drained 1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion) 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used) 1 1/2 C water 1 can (8 oz)tomato sauce 1 can ( 10 3/4 oz) cream of chicken soup 2 C milk 3-4 boneless chicken breasts (I only used 2 chicken breasts) In crock pot, mix the enchilada packet to...

  • Caty Zocco

    .ChickenEnchiladaSoup. One of my faves.

  • Marigold Wellington

    Crock Pot Chicken Enchilada Soup 1 15-ounce can black beans, rinsed and drained 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it) 1 10-ounce package frozen whole kernel corn 1/2 cup chopped onion 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper) 1 10-ounce can enchilada sauce (I used mild) 1 10.75-ounce can condensed cream of chicken soup 1 1/2 cups milk (I used skim) 1 cup shredded Pepper jack cheese (4 ounces) 2 chicken breasts In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked

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