Southwest Chicken Soup – Crockpot or Stovetop

Ingredients

• 1 1/2 pounds shredded cooked chicken
• 1 medium onion (chopped)
• 4 ounces chopped green chile
• 2 cloves garlic (minced)
• 8-10 ounces frozen corn
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups black beans (pre-cooked or (1) can)
• 4 cups chicken broth (homemade or (2) cans)
• 14 ounces can petite diced tomatoes
• 10 ounces can red enchilada sauce
• Shredded cheese

Instructions

1. 1

   STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.

2. 2

   CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

3. 3

   Top with shredded cheese right before serving. Enjoy!