Lynn's White Chicken Chili Soup

 

INGREDIENTS

• 3-4 skinless, boneless chicken breasts, cubed
• 2 15-oz. cans white northern beans beans, drained and rinsed
• 2 15-oz. cans roasted corn, drained and rinsed
• 28 oz. can green enchilada sauce
• 2 pkg. McCormick white chicken chili 
• 3½-4 cups of chicken broth
• grated Monterey Jack cheese, green onion, sour cream and chopped avocado, for topping

DIRECTIONS

1. Place the cubed chicken in a crock pot and add the enchilada sauce.
2. Cook on low for 2 hours.
3. Add beans, corn, chicken broth and seasoning. 
4. Cook additional 2 hours.
5. Serve with toppings.

Recipe Image: Irepo