Enchilada Soup

I've always made this recipe in a stock pot, following the directions listed below. But recently I tried it in the crock pot, and found that this recipe doubled still fits (only barely) into the crockpot, and is a lot easier.

Recipe adapted from Homemade By Holman

Ingredients

Soup:

1 Tbsp. Butter

1 Yellow Onion, diced

4 Cloves Garlic, minced

3 C. Chicken Stock

2 Chicken Breasts, cubed

2 Tsp. Cumin

2 Tsp. Chili Powder

1/2 Tsp. Cayenne Pepper

Salt, to taste

Pepper, to taste

1 Tbsp. Hot Sauce (I use Frank's)

1 - 796 mL can, Diced Tomates with Juices

1 - 177 mL can, Tomato Paste

1 - 341 mL can, Corn, drained

1 - 540 mL can, Black Beans, drained

1 Bell Pepper, diced

1-2 Jalapeno Peppers (optional for additional spice)

2 C. Cheese, grated (I like a combination of Pepper Jack and Old Cheddar)

*1-2 Flour Tortillas, cut in strips (optional)

***Edit: Add scoop of dry white rice, as soup is starting to cook

Toppings:

Tortilla Chips, crumbled

Cheese, grated

Cilantro

Directions

~In stock pot, add butter, onions and garlic. Sauté on medium heat until soft and golden

~Add chicken stock, chicken cubes, cumin, chilli powder, cayenne pepper, salt, pepper and hot sauce

~Simmer until chicken is cooked, then with slotted spoon, remove chicken and set aside for later

~Add tomatoes and juices, beans, corn, peppers, and tomato paste, stir and simmer until tomatoes soften and break down

~Return cooked chicken to soup, and stir in cheese, allow to heat through. If a thicker soup is desired, add strips of flour tortillas and allow to dissolve 

~Serve into bowls and top with additional grated cheese, cilantro & tortilla chip crumbles

~Enjoy

Crockpot Method

~Place all soup ingredients except for cheese and flour tortillas into crock pot

~Cook until tomatoes and onions have cooked down, and chicken is cooked through

~Add in cheese and optional flour tortilla strips (to thicken), and heat until desired thickness

~Enjoy