••••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
- 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).
- 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!
