Chicken Enchilada Crockpot Soup

I love how easy

this recipe is to make (Thanks Deb!). Most of the prep work was opening a few cans. The rest was easy to quickly chop and assemble. The variations of the toppings make this soup something for everyone in your family. Ingredients:

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 8 ounce can of tomato sauce

• 1 – 2 teaspoons of Chipotle chili in adobo sauce (you can add more if you like the heat)

• ¼ cup cilantro, chopped

• 1 15 ounce can of black beans, drained and rinsed

• 1 14.5 ounce can of petite diced tomatoes

• 1 cup frozen corn

• 1 teaspoon cumin

• ½ teaspoon oregano

• 3 skinless chicken breast

Pick your favorite for garnish: scallions, chopped cilantro, cheddar cheese, jalepenos, avocado slices, black bean dip, or salsa To make the soup: Sauté onion in a pan over medium heat until translucent and browned. Add the ingredients, except the garnish, to a crock pot in the order listed after with the onion. Cover and cook on low for 6 hours. Using two forks, shred the chicken. Adjust the seasonings. Serve in bowls and top with your favorite garnish. Serves 6.