Chikadilla Soup

Serves 8-10

• 1 lb boneless, skinless chicken breasts or thighs
• 15-oz diced tomatoes
• 10-oz mild enchilada sauce
• 4-oz mild green chilies
• 1 qt (4 cups) chicken broth
• 2 15-oz cans of black or pinto beans
• 15-oz corn
• 1/2 medium onion, diced
• 1 TBS chopped, fresh cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper

Place all ingredients in a slow cooker and stir until well combined. Cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Serve with tortilla strips, sour cream, shredded cheese, and/or whatever else you like.