Crock Pot Chicken Enchilada Soup

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.

INGREDIENTS:

• 1/2 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon chili powder
• 1 teaspoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 can (19 ounces) red enchilada sauce
• 1 can (15 ounces) corn, rinsed and drained
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• 2 cans (14 ounces each) diced tomatoes
• 4 cups low sodium chicken broth
• 4 boneless, skinless chicken breasts
• 1 bay leaf
• 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
• 1/4 cup heavy cream
• sour cream, for serving
• fresh chopped cilantro or parsley, for serving
• sliced lime, for serving
• Other toppings may include sliced avocados and crushed tortilla chips

INSTRUCTIONS:

1. Heat olive oil in a skillet; add onions and cook for 3 minutes.
2. Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
3. Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
4. Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
5. .......................
6. .......................

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