This is such a quick, easy, and healthy recipe! I was AMAZED at how much flavor there was in the soup. Family gave it 2 thumbs up!
Ingredients:
1 pound cooked, shredded chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 can black beans (drained & rinsed)
1 medium onion, chopped
1 (4 ounce) can of chopped green chili peppers
2 gloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Directions:
1. Place chicken, tomatoes, enchilada sauce, black beans, onion, green chilies, and garlic into a slow cooker. Stir together.
2. Add water and chicken broth.
3. Season soup with the chili powder, salt, black pepper, & bay leaf.
4. Stir in corn and cilantro.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Topping options:
shredded cheese, crumble up tortilla chips, cilantro
