- 1 can (15 Oz.) Black Beans, Rinsed And Drained
- 1 can (14.5 Oz.) Diced Tomatoes
- 1 can corn
- ½ cups Onion, Chopped
- 1 can (10 Oz) Enchilada Sauce
- 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
- 1-½ cup Milk
- 2 whole Chicken Breasts or 1 whole chicken cooked and de-boned
- 1 cup Pepper Jack Cheese, Shredded
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and chicken.
In a large bowl, whisk together the 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. (just cook until it's warm) You can also do this on the stove if you need it sooner.
Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
I will also add cilantro next time. It would give it a great flavor.
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1 comment:
This looks d-e-l-i-c-i-o-u-s! I'm going to try this one! Hey, look for my next recipe post . . . Lettuce Wraps! We had them yesterday and they were so goooood!! I think I'm going to have to do a separate recipe blog like you. I'm really enjoying cooking these days! (And typing exclamation points!!!!)
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