Crock Pot Monday: Chicken Enchilada Soup

THIS IS DELISH!! Probably one of my favorite crock pot recipes so far! It had the perfect amount of seasoning and spice. I loved that there wasn't too much chicken or too many veggies- it was just right!  It was so easy, too. Essentially just throw everything in the pot and turn it on. I cannot wait to make this again. This recipe is definitely a keeper- try it soon!


Ingredients:
- 1/2 cup chopped onion and celery
- 3 cloves of garlic, minced
- 3 cups of chicken broth
- 8 oz. tomato sauce
- 2 tablespoons of adobo sauce from chipotle peppers, along with 1 pepper
- 1/4 cup of chopped cilantro
- 15 oz. can of black beans, rinsed and drained
- 14.5 oz. can of petite diced tomatoes
- 1 can Mexican corn
- 1 teaspoon of cumin
- 1/2 teaspoon of dried oregano
- a sprinkle of black pepper and Greek seasoning
- 1 large chicken breast (or 2 smaller ones)

Directions:
1) Put everything in the crock pot and cook on low 4-6 hours!  Seriously, it's that easy. Mine actually cooked longer because I got home from school a little later than usual and it was fine.
2) Remove chicken and shred with two forks. Add chicken back to the pot.
3) Serve in bowls and top with sour cream, avocado slices, sour cream, tortilla strips, whatever really!

  Get Cookin'!