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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.
Ladle soup into 4 bowls. Top the bowls off with tortilla strips, cheddar cheese and sour cream if desired.
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