Filled with the flavors of chicken enchiladas, this Slow Cooker Chicken and Cheese Enchilada Soup is super easy to make and slow cooks all day for maximum flavor.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 6 hourshours10 minutesminutes
Servings 6servings
Calories 493kcal
Author Deborah Harroun
Ingredients
115 oz can black beans, drained and rinsed
114.5 oz can diced tomatoes, drained
110 oz package frozen whole kernel corn
1/2cupchopped onion
1/2cupchopped redyellow or green bell pepper
110 oz can enchilada sauce
110.75 oz can condensed cream of chicken soup
2cupsmilk
1cup4 oz shredded Pepper Jack cheese
1cup4 oz shredded Cheddar cheese
6cupscookedcubed chicken
Instructions
In a 5-6 quart slow cooker, combine the beans, tomatoes, corn, onion and bell pepper.
In a bowl, whisk together the enchilada sauce and the condensed soup. Gradually whisk in the milk until smooth. Pour the liquid over the ingredients in the slow cooker and stir to combine.
Cover; cook on low heat for 6-8 hours or high for 3 to 4 hours.
Add the cooked chicken, Pepper Jack cheese and Cheddar cheese. Cook until the cheeses are melted and the chicken is cooked through, another 10-15 minutes.
Serve topped with avocado, sour cream, crushed tortilla chips, or any other desired toppings.
Notes
Adapted from Family Circle Quick and Easy CookingNutrition information provided as an estimate only. Various brands and products can change the counts. Nutrition information does not include any toppings.