Crockpot Chicken Tortilla Soup

If you live in Utah you are probably wondering what happened to Spring!  We had a few nice and sunny days.  I was getting all giddy to finally play outside and soak in the sunshine!  Sadly it didn't last long!  As I am sitting typing this im watching the snow flurries out my window!  Im tired of the cold!!  I need some warmth!

So we might just have to warm up tonight and make this soup!

Crockpot Chicken Tortilla Soup

2-3 Frozen chicken breasts
1 can diced tomatoes
1 can red enchilada sauce (I used Old El Paso)
1 medium onion, chopped
1 (4oz) can diced green chilies
1 tsp minced garlic
3 cans chicken broth
1 tsp cumin
1/4 tsp black pepper
1 (10oz) frozen corn
1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into the crockpot.  Pour chicken broth, spices, corn and black beans on top and give a little stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours.  Pull out chicken and shred and add back to crockpot.
Garnish with cheese, crushed tortilla chips, sour cream, avocados or whatever your family likes.

Don't forget to become a follower on Facebook, Pinterest or Bloglovin for all my latest and greatest!

My Notes:
I think it need a little more flavor, next time I will add a little salsa.  I also think there was to much liquid, I will only add 2 cans broth and 1 cup water next time to see if that helps.