Crock Pot Chicken Enchilada Soup

By Lorena_321

Ingredients

• 2 T cooking oil
• 2 med onions, diced
• 4 cloves garlic, minced
• 1 qt chicken stock
• 1 T chicken soup base
• 2 t ground cumin
• 2 t chili powder
• 1/2 t black pepper
• 1/4 t to 1/2 t cayenne pepper, to taste
• 1 (8 oz) can tomato sauce
• 1 (19 oz) can enchilada sauce
• 6 small corn tortillas, minced
• 16 oz Velveeta, cubed
• 1 cup colby-jack cheese, shredded
• 1 (22 oz) bag Tyson roasted and diced chicken,thawed
• 1 can whole kernel corn, drained
• 1 can black beans, drained
• garnishes: sour cream, shredded cheese, crunchy tortilla stripsq

Preparation

Step 1

In a skillet, heat the oil over medium heat and saute onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook on high for 2 hours or low for 4 hours. Whisk until smooth. Add the chicken pieces and corn and heat through, maybe another 30 minutes to an hour. Check seasonings, adjust if necessary, and garnish as you like before serving.