Friday, March 19, 2010

bridget’s chicken enchilada soup

  • 1 15 oz can black beans, rinsed and drained
  • 1 14.5 oz can diced tomatoes
  • 1 10 oz pkg frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 10 oz can green enchilada sauce
  • 1 10.75 oz can condensed cream of chicken soup
  • 1 1/2 cups milk
  • 1 cup shredded pepper jack cheese
  • 2 chicken breasts

In a crock pot, 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 crock pot. Cover cook on low for 6-8 hrs. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. ( I let the cheese melt into the soup before I served it) Mmm! We usually add crushed tortilla chips or fritos.
Makes 6-8 servings

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