SLOW COOKER CHICKEN ENCHILADA SOUP

By McCarleyRHLAC

Ingredients

• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and pepper, to taste
• 1 (14.5 oz.) can diced tomatoes
• 1 (10 oz.) cans diced tomatoes with green chilis
• 1 (4 oz.) can diced green chilis
• 1 (15 oz.) can black beans, rinsed and drained
• 2 cups frozen corn
• 1 (6 oz.) can tomato paste
• 2 large flour tortillas, cut into thin, 2-inch long strips
• 1 cup shredded pepperjack or Monterry jack cheese
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.