Slow Cooker Chicken Taco Soup

https://www.delish.com/cooking/recipe-ideas/recipes/a56797/crock-pot-chicken-enchilada-soup-recipe/

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• 1 

  Onion, finely chopped

• 1 Tbs 

  chili powder

• 1 tsp. 

  cumin

• 2 cloves garlic, minced
• 1 28 Oz 

  can red enchilada sauce

• 1 

  (15 oz) can fire-roasted diced tomatoes

• 1 

  (15-oz) can black beans, drained and rinsed

• 1 

  (15-oz) can corn, drained and rinsed

• 1 can diced green chilies (or chopped tomatillos are good too)

• 4 boneless, skinless chicken breasts

• 1 block cream cheese

• Shredded 

  cheddar cheese, for serving

• Sour cream, for serving

• Chopped cilantro, for serving

• Pickled jalapeños, for serving 

• Crushed tortilla chips, for serving

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• Combine all ingredients up to cream cheese (don’t add cr cheese) in the bowl of your Crock-Pot. Add 1 can of water, using enchilada sauce can). Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
• Step 2Remove chicken from Crock-Pot and shred. Return to pot and stir in cream cheese. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
• Step 3Serve into bowls and top with toppings,  if desired.

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