Cheesy Chicken Enchilada Soup Recipe

Ingredients

2 chicken breasts

2 cup red enchilada sauce

1 cup green enchilada sauce

32 oz. cream of chicken soup, can

1 cup milk

1 can rotel tomatoes with green chilies

2 tbsp. chili powder

1 tsp. paprika

1 tsp. salt

1 can black beans, drained and rinsed

1 can corn, drained

1 cup cheddar cheese, shredded

½ cup sour cream

crunchy tortilla strips, optional for topping

In a crockpot, add the chicken breasts and both enchilada sauces.

Cook for 2 hours on high until chicken can be shredded.

Add the remaining ingredients, except the sour cream and cook for an additional hour.

Whisk in sour cream and remove heat.

Top your bowls off with tortilla strips, cheddar cheese and sour cream if desired.