1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk (I used skim)
1 cup shredded Pepperjack cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper.
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.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Can be topped with avocado, sour cream, or crushed tortilla chips. Sprinkle a little cheese on top before serving.
2 comments:
This sounds great. I can't get Devan to eat much Mexican food (he's got really bad heartburn!) but I still might try it for my sake. Just so you know, I tagged you on my blog!!
*~Christy Lee~*
Petals and Pine
Yeah, I thought this one looked pretty good, too. Tell me how you like it!
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