Slow Cooker Chicken Enchilada Soup (Cafe Zupas) Recipe
"Chicken, enchilada sauce, beans, peppers, and lots of southwestern flavors come together in this easy copycat 'dump and go' soup...."
INGREDIENTS
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3 boneless, skinless chicken breasts
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20 ounces red enchilada sauce (2 (10 oz. cans))
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10 ounces green enchilada sauce (1 (10 oz. can))
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10.75 ounces cream of chicken soup (1 can)
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10 ounces Rotel Tomatoes and Green Chiles (1 can (I used original))
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15 ounces black beans (1 can, rinsed and drained)
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15 ounces sweet corn (1 can, drained)
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1 green bell pepper (diced)
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1 red bell pepper (diced)
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½ cup diced onion
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2 Tablespoons chili powder
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1 teaspoon cumin
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½ teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon salt
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1 cup shredded cheddar cheese
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½ cup sour cream
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1½ cups milk
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½ cup sour cream (optional topping)
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1 cup shredded cheddar cheese (optional topping)
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1 cup tortilla strips (optional topping)
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