Chicken Enchilada Crockpot Soup

I love how easy this recipe is to make (Thanks Deb!). Most of the prep work was opening a few cans. The rest was easy to quickly chop and assemble. The variations of the toppings make this soup something for everyone in your family.

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 8 ounce can of tomato sauce
• 1 – 2 teaspoons of Chipotle chili in adobo sauce (you can add more if you like the heat)
• ¼ cup cilantro, chopped
• 1 15 ounce can of black beans, drained and rinsed
• 1 14.5 ounce can of petite diced tomatoes
• 1 cup frozen corn
• 1 teaspoon cumin
• ½ teaspoon oregano
• 3 skinless chicken breast

Pick your favorite for garnish:

scallions, chopped cilantro, cheddar cheese, jalepenos, avocado slices, black bean dip, or salsa

To make the soup:

Sauté onion in a pan over medium heat until translucent and browned. Add the ingredients, except the garnish, to a crock pot in the order listed after with the onion. Cover and cook on low for 6 hours. Using two forks, shred the chicken. Adjust the seasonings. Serve in bowls and top with your favorite garnish. Serves 6.