Southwestern Slowcooker Soup

IMG_3136This slow cooker soup is perfect for Sunday lunches. Just load up the ingredients before leaving for church and return hungry to a house that smells heavenly because lunch is ready to serve!

Southwest Chicken Soup

1 pound chopped or shredded cooked chicken
26 oz.diced tomatoes
1 10 ounce can enchilada sauce
1 onion, chopped
4 oz. can chopped green chile peppers
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
crushed tortilla chips for topping

optional:  2 limes, quartered


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, and beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Serve in bowls with crushed tortilla chips on top.  We enjoy a squeeze of fresh lime juice for each bowl.

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