Chicken Tortilla Soup

Ingredients

• 1 pound frozen chicken (shred near end of cooking time)
• 1 (15 ounce) can whole peeled tomatoes, mashed 
• 1 (10 ounce) can enchilada sauce 
• 1 medium onion, chopped 
• 1 (4 ounce) can chopped green chile peppers 
• 2 cloves garlic, minced 
• 3(14.5 ounce) cans chicken broth 
• 1 teaspoon cumin 
• 1/4 teaspoon black pepper 
• 1 (10 ounce) package frozen corn 
• 1 can black beans, rinsed 

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. 
2. Pour in chicken broth, and season with cumin, salt, and pepper. 
3. Stir in corn and black beans. 
4. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 
5. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings.