Enchilada Soup

2

cups chicken broth 

1

can enchilada sauce (19 oz)

1

can chopped mild green chiles  (4.5 oz) 

1

bone-in chicken breasts, skin removed )(about 20 oz) 

1

can black beans, drained, rinsed

11/2

cups frozen corn, thawed, drained

Shredded cheese blend, if desired

Chopped fresh cilantro, optional

Crushed tortilla chips

Stove top method

In a large pot toss in broth, enchilada sauce and chiles and place chicken into enchilada sauce mixture; spoon sauce over chicken. Cover and cook over medium heat for about 4o minutes then turn down to low heat and let simmer.( until chicken is cooked) Remove chicken and shred chicken by pulling apart with 2 forks. Stir beans and corn into mixture.  Then add shredded chicken.  Cook at low heat until ready to serve. Top each serving with cheese, cilantro and tortilla chips.

Crockpot method

In crockpot, toss in broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken. Cook on low heat setting 7 to 8 hours.  Remove chicken from crockpot. Stir beans and corn into mixture. Increase heat setting to High. Cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks.  Return to crockpot and cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.
Makes 6 (1 cup) servings.