Chicken Enchilada Soup (Slow Cooker)

Name: Chicken Enchilada Soup (Slow Cooker)
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 teaspoon cumin powder; ½ teaspoon Mexican oregano (regular will work too); 1 pound chicken breasts (about 2); 1½ cups enchilada sauce (homemade or store-bought); 2 cups low-sodium chicken broth; 2 cans (15 oz each) black beans, drained and rinsed; 1 cup frozen corn (can add more if you'd like); 1 (15 oz can) fire roasted tomatoes, with juices; ¼ cup cilantro, chopped; 2 tablespoons lime juice; ¾ teaspoon salt

Chicken Enchilada Soup (Slow Cooker) was pinched from <a href="http://www.littlespicejar.com/chicken-enchilada-soup-slow-cooker/" target="_blank">www.littlespicejar.com.</a>

"This slow cooker chicken enchilada soup recipe only takes a quick 10 minutes of prep time and tastes so delicious and comforting. The perfect soup for when you want something bursting with flavor but don't want to slave over the stove all day!..."

INGREDIENTS

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2 tablespoons olive oil

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1 medium onion, diced

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4 cloves garlic, minced

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1 teaspoon cumin powder

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½ teaspoon Mexican oregano (regular will work too)

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1 pound chicken breasts (about 2)

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1½ cups enchilada sauce (homemade or store-bought)

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2 cups low-sodium chicken broth

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2 cans (15 oz each) black beans, drained and rinsed

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1 cup frozen corn (can add more if you'd like)

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1 (15 oz can) fire roasted tomatoes, with juices

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¼ cup cilantro, chopped

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2 tablespoons lime juice

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¾ teaspoon salt

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