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  • Renee Gray

    Yummy Chicken Enchilada Soup, Crock pot

  • Karen Bush

    Chicken Enchilada Soup for the Crock Pot Yield: 8 servings 1 (14.5 ounce) can Mexican Style Stewed Tomatoes 2 (15 ounce) cans black beans 2 (15 ounce) cans corn 1/2 C onion, chopped 1/2 C red or green pepper, chopped 2 chicken breasts (I used frozen) 1 (10 oz) can enchilada sauce 1 (10 oz) can cream of chicken soup 2 1/2 C milk 4 chicken bullion cubes 1/2 t lime juice (can be bottled) 1/3 C sour cream 2 T butter Toppings: Tortilla Chips cheddar cheese

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