Crockpot Chicken Enchilada Soup

This is an incredibly easy and surprisingly tasty recipe. I made it on a Friday night (when I was staying in, lame), but I will probably make this pretty frequently now that it's getting cold outside---just put the stuff in the crockpot in the morning and have a hot, spicy soup ready to eat when I return from class.

sorry for the lack of pictures. The blue stuff is blue corn tortilla chips

Crockpot Chicken Enchilada Soup
Hands on time: 5-10 minutes Total time: 3-6 hrs


1 can chicken or vegetable broth
1 can chopped green chilies (the teeny can)
1 can or jar of enchilada sauce (I used 505 brand)
1 can diced tomatoes
1 can or package of frozen corn
2 cups water
3-4 cups shredded chicken (more, if you want it)
couple tbsps of garlic
cumin and chili powder to taste (at least a tsp each, I'd say)
optional: 1 onion, finely chopped and quickly sauteed in olive oil before putting it in the crockpot
optional: cilantro for garnish

1. Put the chilies, sauce, tomatoes, corn and chicken into the bottom of the crockpot.
2. Add the broth, water, and spices.
3. Cook on high heat for 3 hours or low heat for 6 hours.

If you wanted, you could add some pre-cooked rice or quinoa in there, as well, about a half hour before you're ready to eat it. I like putting tortilla chips in the bottom of the bowl before I put the soup in, then topping it off with some shredded Mexican cheese.