Chicken Enchilada Soup

Nothing beats a steaming hot bowl of chicken enchilada soup on a chilly night, especially if it has a little bite to it.  Use medium enchilada sauce and shredded pepper jack cheese and its right there at my preferred “heat” level.  Use mild enchilada sauce and shredded cheddar and you can easily cool it off.

Ingredients:

• 2 Boneless Skinless Chicken Breasts
• 15 ounce Can of Black Beans- Drained and Rinsed
• 14.5 ounce Can of Diced Tomatoes
• 10 ounce Package of Frozen Corn
• 10 ounce Can Enchilada Sauce (Medium for The Bite, Mild for The Faint of Heart)
• 1 Can Condensed Cream of Chicken Soup
• 1 cup Shredded Pepper Jack Cheese
• 1 1/2 cups of Non Fat Milk
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Bell Pepper

Directions:

• 1. In a crock pot combine beans, tomatoes, corn, onion and bell pepper
  2. Place the 2 chicken breasts on top of this mixture
  3. In a large bowl mix together (a whisk works great here) enchilada sauce and the soup. Gradually add the milk, mixing until it is smooth
  4. Pour sauce mixture over ingredients in crock pot
  5. Cover, cook on low for 6-8 hours or on high for 3-4 hours
  6. Remove chicken and shred (using two forks).  Add chicken back into soup and mix thoroughly
  7. Top with pepper jack cheese and serve

Nutrition:  Makes 6 servings of around

• 300 calories and
• 20 grams of protein each.