Green Enchilada Chicken Soup (Crockpot)

I have hundreds of recipes earmarked to try that I am just not getting to.  Today I was going to peruse them and pick something, but then I saw this recipe for a Mexican inspired soup in the crockpot and decided to make it.  Why?  I have a very long list of things that need doing today and I needed something simple to throw together.  

I started with the ingredients listed on the post I saw then, looked at other recipes and altered it slightly. All were equally as easy.  I call this a dump recipe because there really is almost no prep. You take all the ingredients and dump them in the crockpot.  

If you want it on the spicier side, add minced jalapenos (1 or more), and top with shredded Jack Cheese with jalapenos.  You could even add a bit of of hot sauce at the end if it still is too mild.  If you like it very mild, then replace the tomatoes with green chilis with plain diced tomatoes, don't add any jalapenos, and top with mild jack cheese.  Like different beans - switch to another kind, or if you don't like beans, take them out and increase the chicken. Vegetarian?  Add another protein or a second kind of beans to mix things up. 

I topped my soup with a sprinkle of cheese, a dollop of sour cream, some avocado slices, some crispy tortilla strips and a little chopped cilantro. The toppings are what take this soup to the next level, so don’t skip them.  The soup was delicious.  I did feel it could use a little more chicken broth though, so changed the recipe below from 2 cups of broth to 3 cups.  You might even want a little more.  

Enjoy!

= = = = 

Ingredients -

1 lb.                        Boneless skinless chicken breasts
1 can                      10 oz. Green enchilada sauce or Salsa verde

1 can                      15 oz Black beans, drained and rinsed

2 C                         Frozen corn ( or 15 oz can drained)

1 can                      14.5 oz Diced Tomatoes with green chilis (reg. diced for less spice)

1                             Sweet onion, coarsely chopped or finely diced

2 cl.                        Garlic, minced

1 tsp                       Ground cumin

1 tsp                       Chili Powder

1 tsp                       Oregano

3 C                         Chicken broth (2 C originally, but I felt it needed more)

Salt and Pepper to taste

Optional - 1 minced jalapeno

2 T                         Fresh lime juice

Possible toppings -

Sour cream

Shredded Jack or Jack with Jalapeño cheese

Minced cilantro

Sliced green onion

Fresh Gourmet Tortilla strips - regular or tricolour (wish I’d bought the tricolour)

Etc. 

Instructions - 

Put all ingredients EXCEPT lime juice in the crockpot. Cook on low for 5-6 hours (3-4 on high).  Be sure your chicken is fully cooked. 

Take out the chicken breasts, shred them with 2 forks, then add back into the soup and stir gently. Taste, adjust your salt and pepper, and add lime juice and stir again.  Serve in large bowls, add toppings and serve. Or you could have each person add their own toppings of their choice.