Crockpot Chicken Enchilada Soup
Ingredients
▢19 ounces Mild Enchilada Sauce
▢15 ounces Black Beans drained
▢10 ounces Rot*el
▢3 Boneless Skinless Chicken Breast
▢32 ounces Chicken Stock
▢½ cup Onions diced
▢½ cup Bell Peppers diced
▢1 cup Frozen Corn Kernels
▢½ cup Cilantro minced
▢2 cups Cooked Rice divided
▢1 Avocado diced and divided
▢1 cup Shredded Cheddar Cheese divided
▢¼ cup Sour Cream divided
Instructions
Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
Place the lid on top and cook on high for 5 hours.
Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup and add in the minced cilantro. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy!