This is my go to soup. I make it I'd say about every other week. Michael says this is his second favorite soup I make- a close second at that. There are two amazing things about this soup: 1) It goes in the crock pot in the morning and is done when you get home and 2) Its low fat!
1-2 cans chili beans
1/2 bag frozen corn
1 can enchilada sauce
12 oz can chicken broth
2 cans Rotel (I put these in the food processor first)
1/2 packet taco seasoning
1 packet ranch seasoning
3 chicken breasts
cilantro-very important to have fresh- chop 2 tablespoons
fresh juice of one lime
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
Fat Free Sour Cream
Mexican Cheese Mixture
Place enchilada sauce, Rotel, and chicken broth into a slow cooker and mix.
Add the rest of seasonings and stir to blend.
Lay chicken breasts on the mixture until just covered by other ingredients.
Cook on low for 6-8 hours.
Remove chicken and shred. Put chicken back into soup and add beans and corn. Cook 2 more hours.
Serve, mixing in a spoonful of sour cream and cheese. Add crushed chips or eat like a dip. Add extra lime juice and/or cilantro if desired.