Chicken Enchilada Soup -Crockpot

1. 1

   In a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry.

2. 2

   Place 2 chicken breasts on top of mixture.

3. 3

   In a large bowl, whisk together enchilada sauce and soup.

4. 4

   Gradually whisk in milk until smooth.

5. 5

   Pour sauce mixture over ingredients in cooker.

6. 6

   Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

7. 7

   Remove chicken and cut or shred into bite sized pieces.

8. 8

   Add chicken back into soup.

9. 9

   Top with Colby-jack cheese and serve.

10. 10

    Can also be topped with avocado, sour cream, or crushed tortilla chips.

11. 11

    Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

* Per serving · 4 servings · Values may vary.

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