Crockpot Chicken Enchilada Soup

A hearty and tasty chicken enchilada soup that is cooked to perfection in a crockpot. Its easy to make and filling for any day because its full of tasty ingredients.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 10 oz diced tomatoes with green chilies
• 1 cup diced onions
• 1 cup diced bell peppers any color
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 1 cup enchilada sauce
• Salt and pepper to taste
• 1 cup shredded cheddar cheese for garnish
• Fresh cilantro leaves for garnish
• Tortilla strips for garnish

Instructions:

In a crockpot, combine shredded chicken, black beans, corn, diced tomatoes, onions, bell peppers, and garlic

Add ground cumin, chili powder, dried oregano, chicken broth, and enchilada sauce

Mix well

Season with salt and pepper to taste

Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until flavors meld and vegetables are tender

Serve hot, garnished with shredded cheddar cheese, fresh cilantro leaves, and tortilla strips