Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Ingredients

• 3 large chicken breast halves
• 2 (14 oz) cans chicken broth
• 2 (8 oz) cans tomato sauce
• 2/3 cup chunky salsa (I use Pace Chunky Hot Salsa)
• 1/2 cup Zesty Italian Dressing
• 2 Tbsp chili powder
• 1 tsp cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup extra virgin olive oil
• 1/2 cup Masa Harina
• 2 cups milk
• 2 cups frozen corn
• 1 (14 oz) can black beans, drained and rinsed
• 1 (14 oz) can pinto beans, drained and rinsed
• 2/3 cup shredded Cheddar Cheese
• 2/3 cup shredded Monterrey Jack Cheese
• Salt and Pepper, to taste

For Serving (all optional, but I'd say sour cream is a must):

• Additional shredded Cheddar and Monterrey Jack Cheese
• Diced avocados
• Sour Cream
• Chopped cilantro
• Chopped green onions
• Tortilla Chips or strips

See full instructions : http://www.cookingclassy.com/