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Crockpot Chicken Enchilada Soup Recipe


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     Crockpot Chicken Enchilada Soup

Category   Entrees - Maindishes
Sub Category   None
Preptime   10 minutes

1 can chicken broth
1 can enchilada sauce
1 can of rotel
1 can mild green chiles
1-2 pounds of boneless skinless chicken breast
1 can of black beans, drained, rinsed
1 can of Niblets corn, thawed
1 tablespoon a corn starch
2 cup Shredded Mexican cheese
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired

In a bowl mix mix broth, enchilada sauce, rotel, and chiles. Place chicken on the bottom of the crockpot. pour enchilada sauce mixture over the chicken. Cover; cook on Low heat setting 6 hours
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Cover; cook 5 to 10 minutes longer. Meanwhile, cube chicken into little pieces. Return to cooker.
Transfer soup to a Covered Stockpot and turn stove on high. in a small bowl mix 1 tablespoon of cornstarch and a little bit of cold water. Pour into soup and bring to a boil. Throw in 1 cup of the shredded cheese and stir until melted into soup. Boil for about a minute until soup has a thicker consistency.
Top each serving with cheese, cilantro and tortilla chips. note- you can skip step 4 if you don't like thicker soup, i just prefer it that way! Just add your cup of cheese to the crockpot turn on high and let it cook for about 10 minutes and you're good!

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