Enchilada soup

boneless, skinless chicken (breasts or thighs)
1 (glass) jar of enchilada sauce from Trader Joe's
1 can of black beans (drained)
red onion
red pepper
frozen corn (1-2 c)

sour cream
shredded cheddar cheese

Combine first four ingredients in crockpot.  Cook on low for 3-4 hours.  Add zucchini and red peppers (both diced) and cook 3-4 additional hours. 

Add frozen corn and cilantro for the last hour or so.

Serve with sour cream and cheese, and warm tortillas.

Debbie Berg
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