Crock Pot Chicken Enchilada Soup

• 1 (16 ounce) can refried black beans
• 1 (15 ounce) can black beans
• 1 (28 ounce) can enchilada sauce
• 1 (14 1/2 ounce) can diced tomatoes (with extras if you want)
• 2 (4 ounce) cans diced green chilies
• 1 (14 1/2 ounce) can chicken broth
• 1 (4 ounce) candiced jalapenos
• 8 ounces shredded cheddar cheese
• 1 (1 1/2 ounce) packet enchilada seasoning
• 4 chicken breast halves, uncooked
• 8 ounces chorizo sausage, cooked (optional)

1. Place all ingredients in crock pot and stir together.
2. Cook on high for 5 hours or low for 8 hours.
3. Remove chicken breasts, shred and return to the soup (using the paddle attachment in a standing mixer is a quick way to shred the chicken).

black beans, black beans, enchilada sauce, tomatoes, green chilies, chicken broth, jalapenos, cheddar cheese, enchilada seasoning, chicken, chorizo sausage

Taken from www.food.com/recipe/crock-pot-chicken-enchilada-soup-521269 (may not work)