1 can black beans, drained
1 can corn, drained
2 14 oz cans diced tomatoes- southwest style
1 packet enchilada sauce mix
1 packet of mild taco seasoning
1 1/2 C water
1 cans (16oz) tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3 boneless chicken breasts (or 4 chicken thighs)
salt
pepper
In crock pot, mix the enchilada packet & taco seasoning packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours. Before serving, take out chicken and shred with fork, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese & tortilla chips (I made my own chips by cutting up tortillas into strips and placing them in the oven on a greased baking sheet for 10 min with a little seasoning salt sprinkled on top)
