Chicken Enchilada Soup
★★★★★ 1 vote5
3chicken breasts, boneless and skinless, cut in half
1 pkgtaco seasoning mix
10 ozcan enchilada sauce
10 ozcan diced tomatoes and chiles, undrained
14 ozcan tomato sauce
1 cfrozen corn, thawed
1 can(s)black beans, rinsed and drained
1 tspsouthwest seasoning
1 tspblack pepper
1 cchopped onion
How to Make Chicken Enchilada Soup
- Place chicken in bottom of slow cooker. Mix rest of ingredients together. Put into slow cooker. Cover and cook on low about 5 hours. When chicken is done, remove chicken and shred with two forks. Return to pot. Check for seasonings and adjust as necessary. Serve over hot cooked rice.
- Feel free to top with your favorite toppings to each bowl: sour cream, shredded cheese, crunched tortilla chips, onions, etc.