Enchilada Soup

I know it's summertime, but lets face it, there is nothing worse than cooking on a hot day, right?! One of my absolute favorite crock pot recipes is my enchilada soup recipe. It's easy, cheap, and tastes absolutely delicious. Even on those scorching hot days you can still utilize this recipe and just not put as much broth into your bowl! This enchilada soup recipe will be a highly requested amongst the entire family.

Here's what you need:

1-2 Chicken Breasts
3 Cans of Chicken Broth
1 Can of Beef Broth
1 Can of Green Enchilada Sauce
1 Can of Black Beans (drained)
1 Can of Pinto Beans (drained)
1 Can of Corn (drained)
1 Can of Diced Tomatoes
1/2 Of Chopped Jalepeno *optional (I removed the seeds!) 
Chopped Cilantro
Chopped Onion
Minced Garlic
(use your judgement and taste for those last three)

What You Need To Do:

This is literally the easiest recipe that you will ever make. Maybe not ever, but seriously, this recipe requires hardly any effort at all. Start by pouring your chicken broth, beef broth, and enchilada sauce into your crock pot. Next, chop your onion, garlic, jalepeno, cilantro, and add them all into the crock pot! Place your chicken breasts (fresh or frozen) in the crock pot and proceed to pour the beans, corn, and tomatoes over the top. Use a wooden spoon to give a little stir in the crock pot so that everything is combined.

The chicken will need a minimum of four (4) hours to fully cook however you may cook your soup on low for 8 hours. Check the chicken periodically and once it is fully cooked use a fork (or your Kitchenaid mixer) to shred the chicken. When it is fully shredded, return it to the soup and serve when you are ready to eat!

Chef Tip: Top your soup with shredded mexican cheese, crumbled tortilla chips, and sour cream!