Friday, 5 February 2010

Chicken Enchillada Soup

This recipe is so delish!! Honest it is to D-I-E for!! Well if you like Mexican! Anywat here you go. Let me know what you think!!

1 - 15 oz can of black beans rinsed and drained
1- 14 1/2 oz can of diced tomatoes (the kind with onions r the best!)
1- 10oz bag of frozen corn
1/2 cup chopped onion
1/2 cup chopped red green or yellow pepper. I use red cause it matches!
1- 10 oz jar of enchillada sauce (red)
1 - 10.75 oz can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breast

In crock pot put the beans, tomatoes, corn, onion and peppers. Place on top of that 2 raw chicken breast. In a bowl mix the enchillada sauce and soup. Slowly add the milk. Pour the enchillada sauce mix over the other ingredients in your crock pot and cook on low for 6-8 hours for high for 3-4 hours. Take out the chicken and shred it and then put it back in the slow cooker until you are ready to serve. Top with the grated cheese and if you want ( which I always do) crushed tortilla chips. I also put sour cream on top! SO GOOD!



Valerie said...

Oh! Looks so good.

3 "Pease" in a pod said...

Mmmm! Thanks for sharing, I can't wait to try it!

Cram Family said...

Your right it is AMAZING!!!

Tami said...

This looks really good. I was going to make chicken enchiladas for dinner tonight but I might make this instead.