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ENCHILADA SOUP Recipe

   
 

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     ENCHILADA SOUP

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 c. chicken broth (from 32-oz carton)
1 can (19 oz.) mild or hot enchilada sauce
1 can (4.5 oz.) chopped mild green chilies
1 can (15 oz.) black beans, drained, rinsed
1 package (20 oz.) bone-in chicken breasts, skin removed
1 bag (12 oz.) frozen corn, thawed, drained
shredded Mexican cheese blend, if desired
chopped fresh cilantro, if desired
crushed tortilla chips, if desired
 

Instructions
Spray a 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chilies. Place chicken into enchilada sauce mixture; spoon sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours. Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to high. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated. Top each serving with cheese, cilantro and tortilla chips.


Originally Submitted
10/16/2013





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