Kicked up Chicken Enchilada Soup
1 15 ounce. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes, drained ( used diced tomatoes with jalapeno)
1 1/2 c. frozen corn ( can of low salt corn)
1 onion, chopped ( red onion sauteed with a habanero)
1 10 oz. can red enchilada sauce
1 can low sodium cream of chicken soup
2 cups milk ( 1/2 C 1/2 & 1/2 and rest skim milk)
2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. salt ( didn’t use)
1 lb. chicken, cut into bite size pieces
Tortilla chips
Lime, quartered ( didn’t use)
Shredded cheese
I also added about a 1/4 of Chi-Chi’s extra hot salsa- had it in fridge and wanted to finish it up
Chipotle sour cream
Combine black beans through salt in your slow cooker. Mix to combine; then
add the chicken.
Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
Place some tortilla chips into a bowl and ladle soup on top of the chips,
squeeze a lime quarter into each bowl of soup, top with cheese, sour cream
and avocado.