Chicken Enchilada Soup

This probably lands a spot as my #1 favorite soup recipe right now. I couldn't say it tastes exactly like an enchilada, but it's still amazing in its own creamy, mexican-styled soup way. It's also another easy, throw-it-in-the-Crock-Pot recipe - always nice on those Sundays when I need to let something cook while we're at church for three hours.

My mom recommended the recipe to me (I think she may have gotten it from Studio 5?), and I'm pretty sure Real Mom Kitchen has a version close to, if not exactly like it.


Chicken Enchilada Soup

1 can black beans, rinsed and drained
1 can diced tomatoes (better with the "petite diced" version, in my opinion)
1 pkg. frozen corn OR 1 can corn, drained
1/2 cup onion, chopped
1/2 cup bell pepper, chopped (I think red tastes better, but green is prettier :))
2 chicken breasts
1 can red enchilada sauce
1 can condensed cream of chicken soup
1 1/2 cups milk
Shredded Pepper jack cheese

In a slow cooker, combine beans, tomatoes, corn, onion, and pepper. Place the two chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce, soup, and milk until smooth. Pour sauce mixture over ingredients in slow cooker.

Cover; cook on low for 6 to 8 hours or on high 3 to 4 hours. Remove chicken and shred into bite-sized pieces. Add chicken back into soup and stir.

Serve and sprinkle individual servings with Pepper jack cheese. Also good with avocado, sour cream, and/or crushed tortilla chips.