Crockpot Chicken Enchilada Soup

 This is such a simple and delicious meal. It is one you can throw everything in the crockpot, head to work and dinner is pretty much ready when you get home.  It has become a family favorite in our house.

Crockpot Chicken Enchilada Soup 

Feeds 2-4 (double if you are feeding a family or want leftovers)

1-2 cups cooked shredded chicken (you could also use 1 uncooked chicken breast)

1/2 cup diced onion

1 can black beans (drained and rinsed)

1 cup frozen corn 

1 - 10 oz red enchilada sauce (I use mild, but use your preferred spicy level)

1 - can tomatoes with chilies

1 Tbsp lime juice -plus more to taste

1 tsp minced garlic

1/2 tsp chili powder

1/2 tsp cumin

1 bay leaf

1/4 tsp sea salt plus more to taste

2 cups chicken broth

Optional Toppings:

shredded cheese

sour cream

tortilla chips

diced avocado

Combine all ingredients in your crockpot.  Cook on low for 6 hours, Discard bay leaf and if needed shred chicken breast, return to crockpot and stir.  Serve with your choice of optional toppings.

Enjoy!

XOXO

Tiffanee