Ingredients
The following ingredients have 6 Servings
- 1 lb boneless (skinless chicken breasts or 1 (15oz) can black beans if making vegetarian)
- 1 14 ounce can fire roasted diced tomatoes
- 10 ounces enchilada sauce (I use hot to give it a kick)
- 1 medium onion (chopped)
- 4 ounces chopped green chili peppers (I use the canned chilies)
- 2 cloves garlic (minced)
- 2 cups of water
- 16 ounces chicken broth or vegetable broth (lower sodium)
- 1 tsp cumin ((may add more if you want a spicier soup))
- 1 tsp chili powder ((may add more if you want a spicier soup))
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 bay leaf
- 1 cup frozen corn
- 1 TBS cilantro (chopped)
- 1/2 cup part skim shredded mozzarella cheese
- lime for garnish
Instruction
- In the slow cooker place chicken breasts (or beans), tomatoes, enchilada sauce, onion, green chilies and garlic. Pour in the water and broth, and add the cumin, chili powder, salt, pepper, and bay leaf.
- Cover, and cook on low setting for 6 to 8 hours or on high setting for 4 hours.
- Remove chicken from slow cooker and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. (this step is only needed if making with chicken)
- Stir in corn and cilantro; cover and cook for 20 minutes.
- To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.
