Your favorite chicken enchiladas turned into an easy and flavorful slow cooker soup.
Keyword: Slow cooker
3boneless chicken breaststrimmed
3/4Cgreen bell pepperchopped
11ozwhole kernel corndrained
14ozpetite diced tomatoesdrained
15ozblack beansdrained and rinsed well
3/4tspground black paper
1 1/2 - 2tspsalt
Monterey Jack cheeseshredded
Seasoned tortilla strips
To the bowl of a 5-6 quart slow cooker, add whole uncooked chicken breasts, vegetables, beans, salt, pepper, chicken broth and enchilada sauce. Cook on high for 4 hours. Remove chicken, shred and return to slow cooker. Stir in heavy cream. Cover and continue cooking on high for an additional 30 minutes.