Southwest Chicken Soup {Crockpot Recipe}

I thought summer was in full swing here, then something happened. A couple days of cooler weather has been sent our way. To take advantage of it, I though I would make one last pot of soup before summer sets in and BBQ season begins. 

This soup truly is yummy. And I love anything that I can put together in the morning and have done at dinner time.

Southwest Chicken Soup:

1 red bell pepper, diced
1 yellow onion, diced
3 cloves of garlic, minced
1lb of boneless, skinless chicken breast...I cube mine to help with the shredding later
1.5 cups of black beans already cooked (or 1 can)
1.5 cups of corn (or 1 can)
2 14.5oz cans of diced tomatoes
4oz can of green chills 
1/4 cup of enchilada sauce (I used red sauce)
2 cups of chicken broth
season with paprika, cumin and black pepper...and if you want to add extra spice, red pepper seeds. (I don't measure my spices, I just throw in what I feel like throwing in)

1. Throw all the ingredients in a crock pot
2. Cook on low for 8-9 hours
3. Shred chicken with a fork
4. Serve in a bowl and garnish with shredded cheese, slices of avocado and a spoonful of sour cream. 

Your mouth and stomach will be happy you made this.

P.S. I originally found this amazing recipe on pinterest...I love that place for recipes! I changed it up a bit and made it my own. Feel free to change it to your liking as well. 

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