chicken enchilada soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 5 h
Cuisine: Mexican
Ingredients: 3 - chicken breasts, boneless and skinless, cut in half; 1 package(s) taco seasoning mix; 10 ounce(s) can enchilada sauce; 10 ounce(s) can diced tomatoes and chiles, undrained; 14 ounce(s) can tomato sauce; 1 cup(s) frozen corn, thawed; 1 can(s) black beans, rinsed and drained; 1 teaspoon(s) southwest seasoning; 1 teaspoon(s) black pepper; 1 cup(s) chopped onion

(1 RATING)

65 Pinches

Sue Smith

Brookfield, WI

Updated on Oct 17, 2011

I was having a rummage sale and my parents were coming to help. Had to think of something to put in the slow cooker and not worry about it. Opened the frig and pantry and this is what I came up with. My dad had gone in the house and asked what smelled so good. So here it is.....Hope you enjoy. Sue

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prep time 10 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield have no idea!

Ingredients

3 - chicken breasts, boneless and skinless, cut in half
1 package taco seasoning mix
10 ounces can enchilada sauce
10 ounces can diced tomatoes and chiles, undrained
14 ounces can tomato sauce
1 cup frozen corn, thawed
1 can black beans, rinsed and drained
1 teaspoon southwest seasoning
1 teaspoon black pepper
1 cup chopped onion

How To Make chicken enchilada soup

Step 1

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.

Step 2

Feel free to top with your favorite toppings to each bowl: sour cream, shredded cheese, crunched tortilla chips, onions, etc.
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