1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn or 1 can corn-drained
1/2 cup chopped onion
1 10-ounce can enchilada sauce (mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded cheese
2 chicken breasts
1 10-ounce package frozen whole kernel corn or 1 can corn-drained
1/2 cup chopped onion
1 10-ounce can enchilada sauce (mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded cheese
2 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine tomatoes, corn, and onion. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. *Hot Tip: if the soup is too thick, just add a little more milk after it’s all cooked.
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