Chicken Enchilada Soup -crockpot

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) package frozen whole kernel corn (i used canned)
• 1 1/2 cups frozen onion and three pepper blend
• 1 1/2 cups milk (i used skim)
• 2 boneless skinless chicken breast halves
• 1 (10 ounce) can enchilada sauce (i used mild)
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup low-fat monterey jack and colby cheese or 4 ounces low-fat monterey jack and colby cheese

Recipe

• 1 in a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. 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 cooker. cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
• 2 remove chicken and cut or shred into bite sized pieces. add chicken back into soup.
• 3 top with colby-jack cheese and serve. can also be topped with avocado, sour cream, or crushed tortilla chips.
• 4 note: if the soup is too thick for you, just add a little more milk after it's all cooked.