Chicken Enchilada Soup
This soup is so easy to make and never lasts long because it's so delicious!
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Course Main Course
Cuisine American, Mexican
- 1 can black beans drained and rinsed
- 1 can pinto beans drained
- 2 cans cream of chicken soup
- 16 oz. salsa in preferred heat
- 1 lb boneless skinless chicken breast
- 1 pkg frozen corn
- 1 pkg dried ranch dressing
- 1 c. water
- 1 c. shredded cheese
- 1 bag tortilla chips
- 1 avocado sliced or cubed
Begin by putting the liner in your slow cooker. Then, in a medium bowl, mix the salsa, water, ranch dressing, and cream of chicken soup together until combined. Place the chicken breasts in the slow cooker and pour the soup mixture over the top. Then mix in the black and pinto beans before placing the lid on the slow cooker and cooking on LOW for 6-8 hours. When the chicken is done (about 6-7 hours), remove the chicken and shred using a pair of forks. Then return the chicken to the soup and mix in. 30 minutes before serving, stir in the frozen corn and shredded cheese and replace the lid. Allow the mixture to cook for another half hour or so before servings with tortilla chips and sliced avocado!
Keyword Chicken Enchilada Soup, Easy Chicken Dinner Recipe, Easy Dinner Recipe