Chicken Enchilada Soup

Chicken Enchiladas in soup form for cold days, slow cooker version

Ingredients

1 pound chicken breasts

1 (15 oz) can or frozen kernel corn

1 (15 oz) can black beans (optional)

1 (15 oz) can diced tomatoes, including juice

1 (14 oz) can chicken broth (or wtr + bullion)

1 (10 oz) can enchilada sauce

1 (4 oz) can diced green chilies

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

Directions

1. Cook chicken in crockpot till done. (3 hrs on high)

2. Add all the rest of the ingredients and cook on low for 3 more hours.

   *Serve with sour cream and chili cheese bread.