This is the best soup! A real crowd pleaser. I usually double it and it still disappears fast.
What you need:
1 15 oz can black beans drained
1 14.5 oz can diced tomatoes with sweet onions
1 10 oz package frozen sweet corn kernels
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz can enchilada sauce (I use mild unless I double the recipe then I do one mild and one medium)
1 10.75 oz can cream of chicken soup
1 1/2 cups milk
1 cup shredded pepper jack cheese
2 chicken breasts
What to do:
1. In 3 1/2 to 5 quart crock pot; add: black beans, tomatoes, corn, onion, and bell pepper.
2. Place 2 chicken breasts on top of mixture in crock pot.
3. In large bowl, mix together with whisk; enchilada sauce and cream of chicken soup, and gradually stir in milk until smooth.
4. Pour sauce mix over ingredients in crock pot. Cover with lid and cook on low heat; 6 to 8 hours or high heat; 3 to 4 hours.
5.Remove cooked chicken and cut or shred into bite size pieces. Then add back into soup mixture.
6. Now it's ready to enjoy! We like to top with tortilla strips, pepper jack cheese, sour cream, and avocado.
You're going to love this soup! It is the number one requested soup at my house. This is great for a party or gathering. We had it on New Years Eve and it disappeared soon after the party started. I found the original recipe for this on realmomkitchen.com (you can visit the page with the original recipe by clicking on the web name). I've made it when I didn't have cream of chicken soup in the house and substituted that with Campbell's Fiesta Nacho Soup and it tasted really good. I mixed it with about 1/2 cup chicken broth and it worked great.
1 15 oz can black beans drained
1 14.5 oz can diced tomatoes with sweet onions
1 10 oz package frozen sweet corn kernels
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz can enchilada sauce (I use mild unless I double the recipe then I do one mild and one medium)
1 10.75 oz can cream of chicken soup
1 1/2 cups milk
1 cup shredded pepper jack cheese
2 chicken breasts
What to do:
1. In 3 1/2 to 5 quart crock pot; add: black beans, tomatoes, corn, onion, and bell pepper.
2. Place 2 chicken breasts on top of mixture in crock pot.
3. In large bowl, mix together with whisk; enchilada sauce and cream of chicken soup, and gradually stir in milk until smooth.
4. Pour sauce mix over ingredients in crock pot. Cover with lid and cook on low heat; 6 to 8 hours or high heat; 3 to 4 hours.
5.Remove cooked chicken and cut or shred into bite size pieces. Then add back into soup mixture.
6. Now it's ready to enjoy! We like to top with tortilla strips, pepper jack cheese, sour cream, and avocado.
You're going to love this soup! It is the number one requested soup at my house. This is great for a party or gathering. We had it on New Years Eve and it disappeared soon after the party started. I found the original recipe for this on realmomkitchen.com (you can visit the page with the original recipe by clicking on the web name). I've made it when I didn't have cream of chicken soup in the house and substituted that with Campbell's Fiesta Nacho Soup and it tasted really good. I mixed it with about 1/2 cup chicken broth and it worked great.
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