Chicken Enchilada Chowder

Creamy chicken enchilada chowder with black beans, corn, tomatoes, and cheese. Throw it in the crockpot and forget about it for a couple of hours and come back to delicious comforting soup.

Ingredients:

1         (15 ounce) can black beans, rinsed and drained

1         (14.5 ounce) can diced tomatoes, drained

1         (15 ounce) can corn, drained

1/2      cup chopped onion

1         (10 ounce) can enchilada sauce

1         (10.75 ounce) can cream of chicken soup

1         cup milk

4         (4 ounce) chicken breasts

1         cup shredded Pepperjack cheese

1         cup shredded cheddar cheese

           Avocado, (optional) sour cream, and tortilla chips for topping

Directions:

• In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
• Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
• Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
• Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
• Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired

Source: tablespoon.com