Shelly's Recipe

* Chicken Enchilada Soup * - Crockpot

Category: Soups

1 1/2 to 2 lbs. chicken tenders
1 red bell pepper, diced
1/2 large onion, diced
2 cans black beans, drained and rinsed
2 cans tomatoes with diced green chilis
1 can cream style corn
1 cup frozen corn
2 cans cream of chicken soup
2 cans enchilada sauce
3 cups milk

Place chicken in bottom of the slow cooker. (I used frozen chicken and did not thaw it.) Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last 3 ingredients together and pour over others in slow cooker. Cook on high for 6 hours or low for 7-8 hours.

Top with shredded pepper jack cheese and serve with tortilla chips.


Serving Size: 12

Freezes well.