Chicken Enchilada Soup (Crock-Pot)

I liked this soup a lot but since I have little kids, I will use regular canned diced tomatoes and some canned green chilies to taste next time.

www.jamiecooksitup.net

 

1 (14.5 oz) can Mexican-Style stewed tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) can corn, drained
1/2 cup chopped onion
1/2 cup green or red pepper, chopped
2 chicken breasts (I used frozen)
1 (10 oz) red enchilada sauce
1 (10 oz) cream of chicken soup
2 1/2 cups milk
4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules
1/2 teaspoon lime juice (can be bottled)
1/2 cup sour cream
2 tablespoons butter

Toppings:

Tortilla chips
Cheese
Cilantro
Avocado

Pour the whole can of tomatoes into the crok-pot, juice included. Diced tomatoes work best. If you only have stewed tomatoes, cut them up with kitchen scissors.

Add the black beans and corn to the pot. Toss the onion an bell pepper in the crock-pot.

Pour the enchilada sauce into a medium-sized mixing bowl. Add the cream of chicken soup, the milk and then crumble the chicken bouillon over the top. Whisk it all together until nice and smooth.

Place two chicken breasts over the vegetables in your crockpot. Pour the sauce over the top of the chicken. Cover your crock-pot and cook on HIGH for 4 hours or on LOW for 7-8 hours depending on how fast your crock-pot cooks things.

Remove the chicken and place it on a plate. Shred it with a fork. Add the lime juice, sour cream and butter to the soup. Whisk it in until the butter has melted and the sour cream is well-combined. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with the toppings.

Yield: 8 servings