sunday stew: chicken tortilla soup

i love my crock pot. and i love finding new recipes i can add to our dinner "rotation". i had been wanting to try a chicken tortilla soup, but couldn't find a recipe that i was crazy about. i wanted it to be more of a creamy base, and i'm not wild about big, gross, stewed tomatoes. so...i decided to try something on my own.

the soup came out AMAZE-BALLS! and if you're like me and you like-a-da spice you can add a lot or you can always cut back on the cayenne if you're not into the fire.

the goods:
**this was enough for me and my husband, plus plenty of leftovers for lunch tomorrow. this could easily serve four or five people**
two chicken breasts (i used frozen because i'm a lazy bitch)
one can chicken broth
one can red enchilada sauce
one small can fire roasted diced green chilies
one can black beans (drained)
one can yellow corn (drained)
one block of cream cheese. you can use low fat, but i don't recommend fat free...it doesn't blend as well. (let sit out so it is room temp. much easier to blend)
one packet taco seasoning (either spicy or regular)
cayenne pepper
garlic powder
tortilla chips
monterey jack cheese
sour cream

how to do it:
place chicken breasts in the crock.
mix chicken broth, enchilada sauce, green chilies and spices (taco seasoning, cayenne pepper and garlic to taste.)
pour over chicken.
let cook for 6-8 hours on low, or 3-5 hours on high.
pull chicken apart, shred it as much or as little as you like. it should be very tender.
(i let it simmer another hour so the chicken can soak up all the seasoning)
add corn and beans.
stir in cream cheese until the blended.
you can serve immediately, or let simmer for up to two more hours on low or warm.

serve with tortilla chips. either crushed on top or lining the bowl. you can also add monterey jack cheese and sour cream on top (that's how we like it in the Thamm household).

enjoy!

love and rockets,
sarah