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    • Julie Leishman

      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.

    • 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

    • Jerica Smith

      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

    • Jodi Rosebach

      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 together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

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