Enchilada Soup

All of a sudden our warm weather disappeared and cold moved in!

We have had only a few snow flurries here and there, though, so we have been lucky. I decided some soup would warm us up, and dug out this comforting spicy recipe.

The house smelled wonderful all day as it was cookin'! 

It tasted wonderful too.... AND it warmed us up!

Enchilada Soup

4 boneless chicken breasts

2 (14.5 oz.) cans crushed tomatoes

1 (10 oz.) can enchilada sauce

1 can black beans, rinsed

1 small onion, chopped

2 c. chicken broth

2 cloves garlic, minced

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. pepper

1/2 c. frozen corn

Combine all in a crock pot and cook on low 6 to 8 hours. Remove and shred chicken with 2 forks, return to crock pot and serve. Garnish with tortilla chips, sour cream, cilantro, Monterrey jack cheese, any toppings of your choice!