Shelly's Recipe

CHICKEN ENCHILADA SOUP - Crock pot

Category: Soups

1/2 cup chicken broth
2 cups milk
1 can (15 ounce) dark kidney beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 can (14.5 ounce) sweet corn, drained
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 bottle (16 ounce) green enchilada sauce
2 whole boneless, skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons cold water

Garnish:
Shredded cheese
Sour cream
Diced avocado
Crushed tortilla chips

In a crockpot, combine drained beans, tomatoes, corn, onion, bell pepper, green enchilada sauce, milk and chicken broth; stir to combine.

Place the 2 whole chicken breasts into the crockpot and 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. Combine the cornstarch and water to make a slurry; stir into the soup to thicken slightly. To serve, top with your choice of garnishes.