*from sixsistersstuff.com
Ingredients
- 3 boneless, skinless chicken breasts (rotisserie chicken works well)
- 20 ounces red enchilada sauce 2 (10 oz. cans)
- 10 ounces green enchilada sauce 1 (10 oz. can)
- 10.75 ounces cream of chicken soup 1 can
- 10 ounces Rotel Tomatoes and Green Chiles 1 can (I used original)
- 15 ounces black beans 1 can, rinsed and drained
- 15 ounces sweet corn 1 can, drained
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ cup diced onion
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1½ cups milk
- ½ cup sour cream optional topping
- 1 cup shredded cheddar cheese optional topping
- Chopped Cilantro optional topping
- 1 cup tortilla strips optional topping
Instructions
- Spray a large slow cooker with non-stick cooking spray.
- Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked.
- Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
- Shred the chicken with two forks and return to slow cooker.
- Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
- Serve topped with sour cream, shredded cheese, cilantro and tortilla strips if desired.
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