This is my go to soup from fall to springtime. My whole family loves it and it's easy to make extra and freeze some for later. It's not too spicy and very versatile.
1 lb of Chicken Breasts
1 (10 ounce) can of enchilada sauce
1 (14.4 ounce) can diced or pureed tomatoes
1 (15.5 ounce) black beans drained and rinsed
1 medium onion chopped
2 minced garlic cloves
1 (4 ounce) can chopped green chile peppers
1 (14.5 ounce) can of chicken broth
2 cups of water (can use chicken broth/stock instead)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1. Place chicken, enchilada sauce, tomatoes, black beans, green chiles, garlic and onion in slow cooker. You may saute onion and garlic before placing it in pot.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt and pepper.
3. Cover and cook on low for 6 to 8 hours.
4. 2 hours before serving take chicken out of pot and shred with two forks.
*** Frozen chicken breasts can be used in place of fresh chicken. I do this all the time. Shredded, cooked chicken can be used too.
*** 1 (10 ounce) bag of frozen corn can be added to the slow cooker with everything else. My son doesn't like corn so I skip this part.
*** Bulk it up with a cup or two of cooked rice stirred in at the end.
*** Topping options:
Fresh chopped cilantro
Shredded Mexican cheese
Sliced green onions