Chicken Enchilada Soup (Crockpot)

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package Frozen Corn (10 oz.)
½ cup chopped onion
½ cups Red Pepper, Diced (Optional)
1 can (10 Oz) Enchilada Sauce
1 can Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts

Optional toppings:
Tortilla strips or crushed tortilla chips
Avocado, diced
Pepper Jack Cheese, shredded


In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture (frozen or thawed).

In a separate bowl, whisk together the enchilada sauce and soup. 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.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top bowls of soup with your choice of pepper jack cheese, avocado, and crushed tortilla chips.

Notes from Cammi: I usually do not add the red pepper. The toppings really add a lot to the soup. I like to serve this with cheese crisps or cornbread. Makes great leftovers.