Chicken Enchilada Soup

Here's another SUPER easy, no fail soup for you to enjoy after your cold day outside. You can make it in a crock pot or you can make it on the stove. Either way...YUMMY:)

1 can Black Beans rinsed
1 can Diced Tomatoes
10 oz Frozen Corn
1/2 small Onion chopped
1/2 Red Pepper diced
10 oz can Enchilada Sauce ~ I used Mild
1 C Salsa ~ I used Thick and Chunky Medium
1 can Cream of Chicken Soup ~ I used 98% fat free
1 1/2 C Milk ~ I use skim
2 Whole Boneless Breasts
1 C Pepper Jack Cheese shredded ~ optional for topping

Pour your Enchilada sauce, Chicken Soup and Milk in crock pot, give it a whisk. Add Chicken breasts and everything else. Give it a bit of a stir. Crock on low for 6-8 hours. Shred chicken, mix back in and serve. Top with cheese, sour cream, guacamole or chips if you want but it's good enough without.

If you want to make it on the stove. I typically have extra cooked chicken breast in the freezer. So, add the chicken and all your ingredients and cook on low for 1 hour.

I only took one photo of the finished product because to be honest, I was in a hurry and I don't think you need step by step to dump cans;)