Chicken Tortilla Soup!
1 pound shredded, cooked chicken
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!