Slow Cooker Chicken Enchilada Soup

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from Tiffany at eatathomecooks.com

Prep Time15 mins

Cook Time7 hrs

Total Time7 hrs 15 mins

Servings:

Calories: 596kcal

Ingredients

¾-1 lb. chicken tenders
½ red bell pepper diced
½ small onion diced
15 oz. can black beans drained and rinsed
15 oz. can tomatoes with diced green chilies
15 oz. can cream-style corn
10 oz. can cream of chicken soup
10 oz. can enchilada sauce
1½ cups milk
¼ cup pepper jack cheese shredded for serving
1 bag tortilla chips for serving

Instructions

Place the chicken in the slow cooker.
Add all other ingredients except cream soup, enchilada sauce and milk.
Stir those last three ingredients together and pour over others in the slow cooker.
Cook on high for 6 hours or low for 7-8 hours.
Top with shredded pepper jack cheese and serve with tortilla chips.

Notes

Don’t want to use cream of chicken soup? Melt ¼ cup butter in a pan. Whisk in ¼ cup flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup broth and bring to a boil, stirring frequently. Use this in place of 1 can of cream of chicken soup in the recipe.

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