Chicken Tortilla Soup!

1 pound shredded, cooked chicken
Chicken Breasts

1 can black beans rinsed and drained
1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper

1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro Garnish with jalapeños, tortilla strips, cheese and sour cream if you like.

Combine all ingredients into Crock Pot

Cook on high for 3 hours

Cook on low for 6 hours

When serving, I put  the juice of one whole lime in the bowl as well as the squeezed lime.

To make a large portion (which is what I usually make) just double the recipe!

Happy Fall!