With the cooler weather moving in it's definitely "soup time" at our house. I've tried many Chicken Enchilada Soup recipes over the years (Chili's copycat recipe is good, but time consuming) so this one is a combination of several.. plus you make it in the crockpot.. EASY!
6-7 chicken breast tenderloins (frozen is fine)
1 can black beans, drained and rinsed
1 can Rotel tomatoes with juice (I used mild)
1/2 medium onion, chopped
1/2 bell pepper, chopped (any color)
1 can Campbell's Cream of Chicken
1 can Old El Paso Enchilada Sauce (mild or medium)
1/4 cup sour cream (more for garnish)
shredded cheddar cheese
crumbled tortilla chips
Add beans, Rotel, onion and pepper to crockpot. Place chicken on top. Combine soup and enchilada sauce and whisk until smooth. Pour over chicken and veggies. Cook low 5-6 hours. Prior to serving, remove chicken and shred with a fork, return to soup mixture and stir in 1/4 coup sour cream. Serve with shredded cheddar (or any other cheese you prefer), crushed tortilla chips, hot sauce, etc. Maybe even a little pico de gallo or avocado? Whatever you've got! Makes 4 main dish servings. Enjoy!