CANDI'S CHICKEN ENCHILADA SOUP

Candi's Chicken Enchilada soup image

Provided by Candi Hummer @nvmommyx6

Number Of Ingredients 16

1 can(s) tomato sauce 15oz
1 small can diced green chilies
1 can(s) diced tomatoes undrained 15oz
2 tablespoon(s) chicken bullion
- apporx 2 cups water
- approx 2 cups milk
1 tablespoon(s) diy taco seasoning (or store bought)
1/2 teaspoon(s) cumin
1 small diced onion
1 can(s) pinto beans rinsed
5 medium garlic cloves diced
1-2 pound(s) diced chicken breast (boneless skinless)
TOPPINGS
1-2 cup(s) crushed tortilla chips
1-1 1/2 cup(s) shredded cheddar cheese
2 tablespoon(s) diced fresh green onion

Steps:

Add 1st 8 ingredients to pot on stove top at med heat until warm, blend with hand mixer, this mixes all ingredients very well and dices up the chili and tomato pieces (I do it this way because my husband wont eat the tomato chunks, you do not have to do it this way!) once it is warm and to your liking add to slow cooker with beans.
Fry chicken, onion and garlic in butter or olive oil until tender. add to slow cooker and cook on low or warm for 3-5 hours
serve with crushed tortilla chips, cheese and diced green onions on top!