Chicken Enchilada Soup in the Slow Cooker
 
Ingredients
  • 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
Instructions
  1. Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it.
  2. Add all other ingredients except cream soup, enchilada sauce and milk.
  3. Stir those last 3 ingredients together and pour over others in slow cooker.
  4. Cook on high for 6 hours or low for 7-8 hours.
  5. Top with shredded pepper jack cheese and serve with tortilla chips.
Nutrition Information
Serving size: 12
Recipe by Eat at Home at https://eatathomecooks.com/chicken-enchilada-soup-in-the-slow-cooker/