Chicken Enchilada Soup in the Slow Cooker
- 1½ – 2 lbs. chicken tenders
- 1 red bell pepper, diced
- ½ large onion, diced
- 2 cans black beans, drained and rinsed
- 2 cans tomatoes with diced green chilis
- 1 can cream style corn
- 1 cup frozen corn
- 2 cans cream of chicken soup
- 2 cans enchilada sauce
- 3 cups milk
- Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it.
- Add all other ingredients except cream soup, enchilada sauce and milk.
- Stir those last 3 ingredients together and pour over others in 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.
Recipe by Eat at Home at https://eatathomecooks.com/chicken-enchilada-soup-in-the-slow-cooker/
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