CHICKEN ENCHILADA SOUP RECIPE

INGREDIENTS:

• 4 large chicken breasts
• 15 ounce can chicken broth
• 10 ounce can red enchilada sauce , or el pato sauce
• 8 ounce can condensed cream of chicken soup , or 8 ounces cream cheese
• 30 ounce can black beans , rinsed and drained
• 10 ounce can rotel tomatoes and green chiles
• 15 ounce can corn , drained
• ½ cup onion , chopped
• ½ cup red bell pepper , chopped
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1/2 cup shredded cheddar cheese , more if desired
• S&P to taste

INSTRUCTIONS:

1. Place chicken in a 5 qt crockpot. Pour the chicken broth and enchilada sauce over the chicken. Next add the cream of chicken soup, black beans, tomatoes, corn, onion, and bell peppers to the crock pot. Add the seasonings to the top. 
2. Cover and cook on high for 3-4 hours or low for 5-7 hours.
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