Chickadilla Soup

This is the easiest soup - throw it in and let it cook.  I added the potatoes because I had potatoes from the garden that I wanted to use and since they were a good addition to the soup I put it in the recipe - you can skip them if you'd like.  :)  Also, when you're looking at the toppings I'll just mention that the avocado pieces were really good in the soup and fresh squeezed lime juice - mmmm, mmmm!  The rest were good too but those two are a must.

This recipe makes a large pot (generously serves 8) which was great because I popped some in the freezer in small containers so I could take them to work for lunch.

Chickadilla Soup

1 lb boneless skinless chicken breasts or thighs

2 (14.5 oz each) cans petite diced tomatoes

10 oz mild enchilada sauce

4 oz can mild chopped green chilies

1 quart chicken broth

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

2-3 potatoes, peeled and cubed

1/2 medium onion chopped (or 1/2 tsp onion powder)

Scant 1/4 tsp dried cilantro or 1 Tbsp chopped fresh cilantro

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

10 oz frozen corn

Place everything except the corn in a large crockpot.  Mix.  Cook on low 6-8 hours or on high 3-4 hours.

About 30 minutes before dinner, remove chicken from crockpot and add corn to soup.  Shred the chicken then return to the pot; allow to cook until everything is warmed through.

Serve with: chopped avocado, shredded cheese, pita or tortilla chips, sour cream, hot sauce, lime wedges, fresh cilantro.

Altered slightly from a recipe from Kashi foods.