jenn's chicken enchilada soup

my friend jenn gave me this recipe a few weeks ago and we're just trying it for the first time today. you need black beans, diced tomatoes, frozen corn, an onion, a bell pepper (color of your choice), enchilada sauce, cream of chicken soup, milk, pepper jack cheese, and chicken breasts.

let's get started! pour your tomatoes,


black beans (drained and rinsed),


10 oz. frozen corn,


1/2 diced onion and bell pepper...


into the crock pot.

the recipe calls for 4 chicken breasts, but i've learned a trick. if you filet each breast in half, it's like you have four, when really you only have two. we could never eat that much chicken, so i always half the amount the recipe calls for and filet the breasts in half. works like a charm.


voila! one is now two!


place those on top of your veggies in the crockpot.


now in a separate bowl, whisk together your enchilada sauce and cream of chicken soup.


then slowly whisk in your milk until it's all combined.


now pour the liquid on top of your chicken breasts in the crock pot,


like so.


and now my favorite part: cover and cook on low 6-8 hours. isn't that always the best part of crock pot cooking? i love it.


a few minutes before you're ready to eat, take the chicken out.

shred with two forks,


like so!
now pour it back into the soup,

and add your cheese.

stir to mix/melt,

and serve. enjoy!


fyi, i felt like a little something was missing, so i think in the future i might buy some of those tortilla strips that you get on salads/soups in restaurants...just for a bit of crunch. i don't know. i just felt like it needed something. but that's just my opinion. it was still super yummy.

delish! thank you jenn!

jenn's chicken enchilada soup

1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 10 oz package frozen corn (or a little more than one cup)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz. can enchilada sauce
1 10.75 oz. can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded pepperjack cheese
4 chicken breasts

in a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. place 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 the crock pot. cover and cook on low for 6-8 hours. remove chicken and cut up or shred into bite-sized pieces. add chicken back into soup. top with pepperjack cheese and serve.