It's soup season!

This is my favorite time of year when we can make some tasty soup in the crockpot in the morning and it's done by dinner time. Add some crackers and cheese and it's meal! Crockpots are my go to once the weather is cold, so you will be seeing a lot of these type of recipes. Hopefully you like them!

Slow Cooker Chicken Enchilada Soup

Total Time: 4 hours 10 mins

Prep Time: 10 mins

Cook Time: 4 hours

Ingredients

2 boneless skinless chicken breasts (about 1 pound)

2 cups good-quality chicken stock

1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can fire-roasted diced tomatoes, with juice

1 (15-ounce) can whole-kernel corn**, drained

1 (4-ounce) can diced green chiles

2 cloves garlic, minced

1 white onion, peeled and diced

1 teaspoon ground cumin

1 teaspoon salt, or more/less to taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Instructions

1. Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

2. Serve warm, with optional garnishes.

3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Found on Pinterest at Gimme Some Oven

It's hard to believe Thanksgiving is next week already. Where does time go? This year has been a blur but has been a good one. We have so much to be thankful this season!! At HHM, we hope you have a wonderful Thanksgiving with your family and friends.