Cheesy Chicken Enchilada Soup 2 chicken breasts 2 cup red enchilada sauce 1 cup green enchilada sauce 32-oz can cream of chicken soup 1 cup milk 1 can rotel tomatoes with green chilies 2 tbs chili powder 1 tsp paprika 1 tsp salt 1 can black beans, drained and rinsed 1 can corn, drained 1 cup shredded cheddar cheese ½ cup sour cream crunchy tortilla strips (optional for topping) In a crockpot, add the chicken breasts and both enchilada sauces.
Cook for 2 hours on high until chicken can be shredded. Add the remaining ingredients, except the sour cream and cook for an additional hour. Whisk in sour cream and remove from heat.
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