Chicken enchilada soup

0 likes 1 comment Recipe by Brandy

-1 can of black beans, rinsed and drained
-1 can (14.5oz) diced tomatoes (I used Rotel)
-10oz of frozen corn
-1/2 white onion diced
-1 red pepper diced
-1 can (10oz) red enchilada sauce
-1 can cream of chicken soup (condensed)
-1.5 cups milk
-2 tablespoons cornstarch
-1/4 cup heavy cream
-1 tsp cayanne pepper
-2 tsp garlic powder
-3 tsp salt
-3tsp black pepper
-3 tsp chili powder
-2 frozen skinless, boneless chicken breasts

1. 1. In your crockpot, add beans, tomatoes, corn, onion and red pepper.
2. In a large bowl, mix enchilada sauce, soup, and milk. Then add to crockpot.
3. Mix your slurry (cornstarch and cream) and spices*; stir all ingredients well.
*Note: the spices are based on your preference. Add as little or as much as you like!
4. Set the chicken right on top! Cover and cook on low for 6-8 hours or on high for 3-4 hours
5. Remove chicken from crockpot and shred. Then stir back into soup. I served my soup with shredded cheese, sour cream, and tortilla chips.

November 05, 2012 22:57

No one has liked this recipe.

No-user
Brandy 12 years ago

If you have large chicken breasts, cook them on low for 6-8 hours. I tried high for 3-4 hours and they were still raw.

Brandy
“graphic designer // art director // mom // wife”
No-user
41 years old
Kansas City, United States