Chicken Enchilada Soup

I found this recipe on pinterest, but then I didn't have everything to make it so I improvised and made up my own recipe. This is delicious on a freezing cold winter day. {which we are having a lot of these days!}

CHICKEN ENCHILADA SOUP

3-4 chicken breasts, trimmed {I used them frozen, straight from the freezer}
3/4 C onion, chopped
3/4 C green bell pepper, chopped
3 cloves garlic, minced
1 - 11oz can Mexican Corn, undrained
1 - 14oz can petite diced tomatoes {can use Rotel if you want more spice}
1 - 15oz can black beans, undrained
1 pkg enchilada sauce {found in packages with the taco seasoning, etc}
3/4 tsp ground pepper
1 1/2 tsp salt
4 C Chicken broth
1 C Heavy Cream {I just used milk}
Cheddar Cheese - Can also use Monterey Jack Cheese
green onions
chips

Using large stockpot or dutch oven, add chicken {whole}, onions, peppers, garlic, corn, tomatoes, beans, enchilada sauce, pepper, salt and chicken broth. Bring to a boil and let cook for 40-45 minutes. Remove the chicken and shred it. Add chicken back to the soup. Stir in the milk and mix well. {do not let boil after you add the milk}. Top with cheese, green onions and serve with chips.

You can also cook this in a crock pot, add all ingredients and cook on low for 4 hours. Remove chicken, shred and add back to the crock pot and add milk. Let cook for an additional 15-20 minutes.

ENJOY!