Southwest Chicken Soup
1.5 lb shredded cooked chicken
1 medium onion,chopped
2-3 green chiles, chopped
2 cloves garlic, minced
8-10oz frozen corn
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon 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
14oz can petite diced tomatoes
10oz can red enchilada sauce
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.
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.
Top with shredded cheese right before serving. Enjoy!
FREEZER MEAL: This soup freezes well. It is a frequent lunch request from my husband and my oldest son. I portion the soup into two cup containers and I then have lunches ready to go for both of them whenever the need arises.