Chicken Enchilada Soup (or Chickadilla Soup if you don't mind sounding like an idiot)

Chickadilla Soup

1 lb boneless skinless chicken breasts or thighs

30 oz diced tomatoes

10 oz mild enchilada sauce

4 oz chopped mild green chilies

1 quart chicken broth

2 15 oz cans of black or pinto beans

10 oz frozen corn

1/2 medium onion, chopped

1 Tbs chopped fresh cilantro

1 tsp cumin, chili powder and salt

1/2 tsp black pepper

Place all ingredients into a 6 qt slow cooker. Mix. Cook on Low for 6-8 hours or on High for 3-4 hours.

After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cook time. Add serving options per taste. 

Serving suggestions: tortilla chips, hot sauce, sour cream, lime wedges, fresh avocado, shredded cheese, fresh cilantro.

I loved this soup though I renamed it Chicken Enchilada Soup because saying "Chickadilla" makes me feel like an idiot. It's from Kashi where their tagline says, "A kid-friendly recipe with good stuff inside" and they were for real. Bella helped me make it and ate it really well - all 7 days it fed us. It says it freezes well so I made it for a friend after she had her baby and I think it froze well for her. This is definitely one of my favorite new recipes.