Green Enchilada Chicken Soup
30 minutes prep 4 hours cook
Nothing feels like fall better than a bowl of soup. This Green enchilada soup is easy to assemble and control the heat.
Cook chicken tenderloins on the stovetop. Cut into cubes. Salt and pepper to taste.
Combine all ingredients in a crock pot. Add chicken. Season with red pepper flakes, salt and pepper.
Cook on high for 2 hours. Stirring occasionally.
Reduce heat to low and simmer for 2 hours.
1 large can of green enchilada sauce
1 jar salsa (mild, medium or hot)
1 lb white meat chicken tenderloins
1 small can Mexican style corn, drained
1 can of black beans, drained
1 tablespoon red pepper flakes
1 cup chicken broth