Chicken tortilla soup in the slow cooker!

Today I wanted to make something delish for the weather that is turning cooler.  YAY! I love fall!  I had a friend over for dinner and she said "a bit spicy" but I really liked it!

I adapted this recipe from an allrecipe recipe.  A tiny bit spicy, but not bad!

Ingredients

• 1 pound chicken breasts
• 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
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn
• 1 cup rinsed canned black beans

          

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper.
3. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.               
4. 30 minutes before finishing, throw in black beans. Fish out chicken breasts, shred or finely chop the breasts.
5. Serve with avacado, sour cream, tortilla strips.

I did it on high and the onions were VERY al dente.  Next time I will sweat them a bit in a pan before I put them in the crock. I know, I know, another step, but it's screaming for less crunch.

I put it in the recipe maker and 4 servings are 6 PP, I doubled this and made 8 servings. I'm going to freeze some for next week when I go back to work and send some home to Dad! He'll love the spice, Mom not so much!