••••SLOW COOKER ENCHILADA SOUP••••

(Source: busymomshelper.com & photos also)

••••SLOW COOKER ENCHILADA SOUP!!!

Ingredients

• 2-3 lbs. Chicken Breast, boneless, skinless – diced
• Two 15.5 oz. cans Pinto or Black beans
• 1 small can Chopped Green Chiles
• 1 28 oz. can Enchilada Sauce
• 1 28 oz. can Hunt’s Diced Tomatoes
• 1 can Rosarita Refried Beans
• 12-24 oz. Frozen Whole Kernel Corn
• 12 oz. Chicken Broth
• 1 Garlic Clove, minced
• Bread Bowls

Directions

1. Put all of the ingredients, EXCEPT the bread bowls and refried beans, into your large slow cooker. Cook on high for 4-6 hours or low for 6-8 hours (make sure chicken is cooked through).
2. Use a spatula to spread the refried beans inside the bread bowls, so it’s lining it. Scoop the soup into the bowl and enjoy!