Crockpot Chicken Enchilada Soup

By bonnje

Ingredients

• 1 tablespoon olive oil
• 1 cup onions, diced
• 3 teaspoons garlic, minced
• 16 ounces enchilada sauce
• 6 cups chicken broth
• 2 teaspoon cholula hot sauce (or your favorite hot sauce)
• 1 1/2 teaspoon ground cumin
• 1 teaspoon fresh cilantro
• 2 cup frozen corn
• 2 cup canned black beans
• 2 chicken breasts

Preparation

Step 1

Instructions
Heat up the olive oil in a large pan, then saute the onions until soft.
Add garlic and saute for one additional minute.
Add enchilada sauce, chicken broth, hot sauce, cumin, and cilantro.
Mix over medium heat for 2 minutes.
Pour the mixture into the crockpot.
Add chicken (I use frozen).
Cook on low for 4-6 hours.
Remove the chicken breast and shred with 2 forks.
Return to crockpot and add corn and black beans.
Cook for 30 more minutes.
Serve with a dollop of sour cream and a sprinkle of grated cheese.