Chicken Enchilada Soup

This is another recipe that came from my sister's mission.  It is one of the easiest soups I’ve ever made and it’s delicious!  It makes a lot of soup so it’s good for a crowd.

Chicken Enchilada Soup
From Jamie Hansen

Ingredients:
1 can (29.2 oz) enchilada sauce
1 can (8 oz.) tomato sauce
2 cans chicken broth
2 uncooked chicken breasts

Spanish rice (Lipton works well but you can use another brand)
1 can black beans
2 cups corn (I just did one can of corn last time)

Directions:
Put the first 4 ingredients in your crockpot and cook on low for 8 hours. Remove chicken, shred/cut and return to pot. Prepare spanish rice. Add beans, corn, and as much rice as you want.
Garnish with all kinds of yummy things like: tortilla chips, cheese, avocado, sour cream, olives, and green onions.

Notes:
--I halved this recipe last night with great success.  It serves 4-5 people when halved (depending one how much each person eats).
--I usually add about 3/4 of the rice.
--This soup is absolutely delicious with avocado on top.  I didn’t get a picture after adding avocado, but it is a necessary addition when I make this soup. Trust me, it’s delicious!

-Paula