Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can FAT FREE cream of chicken soup
• 1½ cups FAT FREE milk 
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
3. Top with pepper jack cheese and serve. Can also be topped with avocado, FAT FREE sour cream, or crushed HOMEMADE BAKED tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.