This is my new favorite soup. I have had this recipe for 3 weeks now and I have already made it 3 times, that's how good this is!!!
3 large chicken breasts, frozen
1 1/2 cups prepared mild enchilada sauce
2 cans diced Italian tomatoes
1 small-medium size yellow onion chopped
1 can pinto beans, cleaned and drained
1 can black beans, cleaned and drained
1-2 tsp. ground red pepper (2 gives it a nice kick if you like it hot)
2 heaping TBL. minced garlic (sometimes I even do 3, up to you =)
1 tsp. cumin
1/2 cup water
1/2 can sweet corn
pepper and salt to taste (this chili WILL need salt but how much is up to you, I start with 1 tsp and then go from there)
Sour cream and cheese to top the finished product ;)
Spray the inside of your crockpot with non stick spray.
Add chicken, cook on high for 2 1/2 hours. DRAIN all liquid from chicken, shred chicken. Throw in ALL other ingredients and cook on low for 1 1/2-2 hours.
(Sorry I don't have a picture for you, our camera was not charged)
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