Crockpot Enchilada Soup

Let me tell you a story of how Joe and I came about this recipe. Joe's brother, Travis recently graduated from college. He now lives on his own and works full time. The man has to eat. Luckily Trav and his girlfriend Abby like to cook. For Christmas Joe gave Trav a crockpot and electric griddle. You'd think a 22 year old (almost 23!) male would roll his eyes at this gift. Not Trav. He was elated (is that too strong of a word? Maybe I should stick with saying he was very happy.) I told Trav if he found some really good crockpot recipes to share them and that is where we got this recipe. Keep 'em comin' Trav!

I did tweak the recipe mainly because I hate when recipes call for half can of something or 3/4 of a package. When I use partial cans/bottles/packages the rest goes to waste. Instead I used full cans and adjusted the other ingredients. I think it turned out well.

Crockpot Enchilada Soup
tweaked from here and thanks to Trav and Abby!

Ingredients
1 tablespoon olive oil
1 onion, chopped
3 teaspoons minced garlic
2 cans (10 oz each) enchilada sauce
1 can (10.5 oz) cream of chicken soup
3 cups chicken broth
2 cups frozen corn
1 can (15.25 oz) black beans, drained and rinsed
1 teaspoon cumin
3 chicken breasts

Directions
Heat the olive oil in a small pan and sauté the onions until soft. Add garlic and sauté an additional minute. Meanwhile add enchilada sauce, cream of chicken soup, chicken broth, corn, beans and cumin to crockpot. Stir in onions and add chicken to pot. Heat on low for about 6 hours or on high for about 4 hours. Remove chicken, shred with two forks and add back to crockpot. Cook for another 30 minutes. Serve with shredded cheese and chips.

Side note: we only had enchilada sauce with green chiles. That is why the color is a bit green and slightly unappealing. Feel free to switch it up and use one can of regular enchilada sauce and one with green chiles!