CROCK POT CHICKEN SOUP

By micvic

Ingredients

• 1 1/2 lbs. Skinless boneless chicken, cooked and shredded (I boil mine)
• 1 - 15 oz. Can whole tomatoes
• 1 - 10 oz. Can enchilada sauce (I used med. for more spice)
• 1 med. Onion, chopped
• 1 T. oil
• 1 - 4 oz. Can chopped green chilies
• 1 garlic clove, minced
• 1/4 t. cayenne pepper
• 2 c. water
• 1 - 14 1/2 oz. Can chicken broth
• 1 t. each: cumin, chili powder, & salt
• 1/4 t. ground black pepper
• crushed red pepper flakes (to taste)
• 1 - 10 oz. Pkg. Frozen corn
• 1/4 of chopped fresh poblano pepper (optional)
• 2 cans beans (black, kidney,pinto, red or chili beans) I use 2 differents kinds)
• chopped cilantro
• grated cheese
• sour cream

Preparation

Step 1

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt and pepper. Stir in corn. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Stir in beans before serving.

For more spice: add more cumin, chili powder & cayenne.

Top with cilantro, cheese and/or sour cream as desired to serve.
Makes 6 to 8 servings.