Quick And Healthy Crockpot Tortilla Soup

• 1 pound Boneless, Skinless Chicken Breasts
• 1 can Mild Green Chile Enchilada Sauce (10 Oz.)
• 1 can (14 Oz. Size) Diced Tomatoes With Juice
• 1 can (4 Oz. Size) Diced Green Chiles
• 1 whole Purple Onion, Diced
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 2 teaspoons Salt (or More To Taste)
• 2 teaspoons Coarsely Ground Black Pepper (or More, To Taste)
• 1/3 cups Chicken Broth
• 1 bunch Cilantro, Roughly Chopped
• 1 whole Lime, Cut Into Wedges
• 1/4 cups Grated Cheddar Cheese (for Serving)
• 6 Tablespoons Light Sour Cream, For Serving

1. 1. Add first 12 ingredients to crock pot and stir. (Note: chicken can be ommitted completely if you want a delicious vegetarian soup.)
2. 2. Add chicken broth. (This amount can be reduced or ommitted if you like thicker soups.)
3. 3. Cook for 6-8 hours on low.
4. 4. When the soup has a couple hours of cooking time left, remove the chicken breasts to a cutting board, shred with two forks, and return to the soup.
5. 5. Fifteen minutes prior to serving, add the cilantro to the soup. Taste and adjust seasonings as necessary.
6. 6. Garnish each bowl of soup with a lime wedge, a dollop of sour cream, and a sprinkling of cheddar cheese.
7. Enjoy!

chicken breasts, green chile enchilada sauce, tomatoes, green chiles, purple onion, garlic, black beans, pinto beans, cumin, chili powder, salt, black pepper, chicken broth, cilantro, lime, ubc, sour cream

Taken from tastykitchen.com/recipes/soups/quick-and-healthy-crockpot-tortilla-soup/ (may not work)