Chicken Tortilla Soup

INGREDIENTS

• 1 tablespoon Butter
• 1 tablespoon oil
• 2 large chicken breasts (can also use shredded rotisserie chicken, just cook for less time)
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional)
• 1 (14.5 ounce) can fire roasted tomatoes
• 1 (15 ounce) can black beans, rinsed
• 10 ounces red enchilada sauce
• 1 can green chiles
• 1 can (or frozen) corn – drained
• 6 cups chicken broth
• 1 packet taco seasoning
• Salt and pepper to taste
• 1 tsp Smoked paprika
• ½ tsp cumin
• 2 cup shredded cheese (sharp cheddar or Mexican blend)

Serve with

• Shredded cheese
• Tortilla strips
• Sour cream

INSTRUCTIONS

1. Heat butter and oil in pan, sauté diced onion, garlic, bell pepper, and jalopeno until soft
2. Drain and rinse black beans, dump everything in the crock pot but the shredded cheese, and the rotisserie chicken, if using.
3. Cover, set on low to 6 hours.
4. Once chicken is done, remove, shred, and re-add to soup. If using a shredded rotisserie chicken, that can be added now.
5. Add in 2 cup of shredded cheese and stir until melted
6. Ready to eat! I like to add in extra shredded cheese to the top and a sprinkle of crushed tortilla chips 

NOTE: For a creamier soup, add in ½ block of softened cream cheese when you add in the shredded cheese