The ingredients for a spicy chicken soup were calling my name from the pantry, so I answered with a can opener. Paired with corn muffins, this quick crock pot recipe was a hearty mid-week supper.
SPICY CHICKEN SOUP
2 cups cooked chicken, cut into bite-sized pieces
1 15-oz. can enchilada sauce
1 15-oz. can chopped tomatoes
1 15-oz. can chicken stock
1 15-oz can black or red beans, drained
1 cup frozen corn (or 7 0z. can, drained)
1 carrot, chopped
2 giant cloves of garlic, chopped
1/2 onion, chopped
1 T red pepper/dash of cumin/shake of red pepper flakes/grinding of pepper
Add all to crock pot and set to high for four hours or low for six hours.