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Chicken Enchilada Soup

Servings 4

Ingredients

  • 1/2 to 3/4 pound chicken breasts or tenders (frozen or thawed)
  • 2 cups chicken broth
  • 1 can red enchilada sauce
  • 1 can (15 oz.) tomato sauce
  • 1 can (4 oz.) diced green chilis
  • 1 tsp garlic powder
  • 1 can (15 oz.) black beans - drained and rinsed
  • 1-2 cups frozen corn

Instructions

  1. Place chicken, broth, enchilada sauce, tomato sauce, green chilis and garlic powder in slow cooker. Cook on high 3-4 hours or until chicken is tender.

  2. Remove chicken and shred.

  3. Add drained beans, corn and shredded chicken to slow cooker.

  4. Cook on high another 30 minutes.

  5. Ladle into soup bowls and top with shredded cheese, crushed tortilla chips and a dollop of sour cream if desired.