Chicken Taco Soup

• 2 large chicken breasts
• 2 cans (10oz) red enchilada sauce
• 1 can (10oz) green chili enchilada sauce
• 2 can 1(10oz) cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilis
• 2 Tbsp. chili powder
• 1 tsp paprika
• 1 tsp salt
• 2 cans (15oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

 

1. In a larger slow cooker, add the chicken breasts and both enchilada sauces, cook for 2-3 hours on high or 4-5 hours on low until chicken is cooked and shreds easily. Remove chicken, shred and return to crockpot.
   
   
2. Add all the remaining soup ingredients, except sour cream, and cook for 1 more hour until heated through.
   
   
3. Whisk in the sour cream and turn off the heat.
   
   
4. Garnish with tortilla strips, sour cream and cheddar cheese.
   
   
5. Serve in bowls and enjoy.