Enchilada Soup

1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 tsp chili powder
2 tsp cumin
3 cups chicken broth
1 can enchilada sauce
1 can diced tomatoes (including juice)
1 can black beans, drained and rinsed (1 cup dry beans, softened and cooked)
1 cup chicken, cooked and cut into bite size pieces
2 cups corn, frozen
¼ cup fresh cilantro, chopped

Suggested toppings:
Tortilla chips
Grated cheese
Sour Cream
Chopped green onions
Sliced avocado

Crock Pot Instructions:
Saute onions until almost tender. Add garlic; saute until tender.
Combine all ingredients (except fresh cilantro) in Crock Pot on low for 4 hours.
Add cilantro.
Serve with toppings.

Stove Top Instructions:
Saute onions in stock pot until almost tender. Add garlic; saute until tender.
Add broth, enchilada sauce and tomatoes; bring to a boil.
Add beans, chicken, corn and spices; heat through.
Serve with toppings.

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