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: 458kcal

Ingredients

1½-2 lbs. chicken tenders
1 red bell pepper diced
1 small onion diced
2 15 oz. cans black beans drained and rinsed
2 15 oz. cans tomatoes with diced green chilies
15 oz. can cream-style corn
1 cup frozen corn
2 10 oz. cans cream of chicken soup
2 10 oz. cans enchilada sauce
3 cups milk
½ 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 ½ cup butter in a pan. Whisk in ½ cup flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 1½ cup milk and 1½ cup broth and bring to a boil, stirring frequently. Use this in place of 2 cans of cream of chicken soup in the recipe.

Nutrition