Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 10 min
Cook time: 6 h
Yield: 8
Ingredients: 3 cups chicken stock; 2 cups cooked, shredded chicken; 2 cloves garlic, minced; 1 teaspoon ground cumin; 2 teaspoons chili powder; 1/4 teaspoon cayenne pepper, optional; Salt and pepper, to taste; 1 (14.5 oz.) can diced tomatoes; 1 (10 oz.) cans diced tomatoes with green chilis; 1 (4 oz.) can diced green chilis; 1 (15 oz.) can black beans, rinsed and drained; 2 cups frozen corn; 1 (6 oz.) can tomato paste; 2 large flour tortillas, cut into thin, 2-inch long strips; 1 cup shredded pepperjack or Monterrey jack cheese; 1/2 cup sour cream; 1/2 cup chopped fresh cilantro; Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro

Slow Cooker Chicken Enchilada Soup was pinched from <a href="http://www.letsdishrecipes.com/2011/12/slow-cooker-chicken-enchilada-soup.html" target="_blank">www.letsdishrecipes.com.</a>

INGREDIENTS

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3 cups chicken stock

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2 cups cooked, shredded chicken

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2 cloves garlic, minced

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1 teaspoon ground cumin

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2 teaspoons chili powder

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1/4 teaspoon cayenne pepper, optional

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Salt and pepper, to taste

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1 (14.5 oz.) can diced tomatoes

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1 (10 oz.) cans diced tomatoes with green chilis

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1 (4 oz.) can diced green chilis

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1 (15 oz.) can black beans, rinsed and drained

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2 cups frozen corn

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1 (6 oz.) can tomato paste

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2 large flour tortillas, cut into thin, 2-inch long strips

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1 cup shredded pepperjack or Monterrey jack cheese

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1/2 cup sour cream

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1/2 cup chopped fresh cilantro

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Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro

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