Enchilada soup

Recipe

Prep: 10 minutes

Cook: 6 hours

Serves: 6

• 1 yellow onion, diced

• 1 jalapeño, seeded and diced

• 2 cloves garlic, minced

• 1 pound chicken breast

• 1 bag frozen roasted corn (I like Trader Joe’s)

• 1 can black beans

• 1 can rotel

• 1 can red enchilada sauce

• 1 tablespoon taco seasoning

• 1/4 teaspoon chili powder

• 1 teaspoon cilantro

• 1 teaspoon cumin

• 6 cups chicken broth

• Sour cream, shredded cheddar, tortilla chips and cilantro, for topping

In a small skillet, sauté onion, jalapeno and garlic until lightly browned.

Combine all ingredients in the slow cooker.

Cook on low for 5 hours. Shred chicken and cook for one more hour.

Serve, topped with sour cream, cilantro, shredded cheddar and tortilla chips