Summary: As if you could make this soup any easier, here’s a little time saving trick I use to shred the chicken. Once you have your warm cooked chicken, simply place it in a bowl, and with a hand mixer beat the heck out of it. It surprisingly shreds with ease in under 30 seconds. You will never shred chicken by hand again.
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, drained
- 1 15 ounce can corn, drained
- 1/2 cup chopped onion
- 1 10 ounce can enchilada sauce
- 1 10.75 ounce can cream of chicken soup
- 1 cup milk
- 4 (4 ounce) chicken breasts
- 1 cup shredded Pepperjack cheese
- 1 cup shredded cheddar cheese
- avocado, (optional) sour cream, and tortilla chips for topping
- In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
- Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
- Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
- Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired.
- Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.
Preparation time: 15 minute(s)
Cooking time: 4 hour(s) 15 minute(s)
Number of servings (yield): 6
Recipe adapted from Quick-dish.tablespoon.com