Chicken Enchilada Soup



4 Boneless, Skinless Chicken Thighs, cut into small bites

1 Can Enchilada Sauce (ours )

4 C Vegetable Broth (can use chicken)

1 Red Onion, diced small

1 Package of Taco Seasoning

1 Can Corn, drained and rinsed

1 Can Black Beans, drained and rinsed

1 Can Refried Beans (optional, I like the taste and consistency they add)

1 Can Rotel (I prefer Chunky, but any variety will be fine)

4 Roma Tomatoes, peeled and diced (can use can of stewed tomatoes)

Salt and Pepper to taste

1 Can Condensed Cheese Soup (ours )

1 1/2C Shredded Cheese (I use cheddar, but pepper jack and even cojack is awesome in this recipe)

1/2 C Raw Rice


-In crockpot, add all ingredients but cheese and rice.  Cook low for at least 6 hours.  About 30 minutes before serving, stir in rice and allow to cook.  Stir in cheese once rice is done.

-Enjoy.  Great topped with tortilla strips, sour cream, avocado, the options are endless.



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