Slow Cooker Chicken Enchilada Soup

aberdeenskitchen.com

Dianne Smith-Harper

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1 ½ lbs boneless, skinless chicken breasts (uncooked)

2 cups chicken broth

1 10 ounce can red enchilada sauce

15 ounce can black beans, drained

14 ounce can diced tomatoes

4 ounce can green chilis

½ cup white onion, diced

½ cup red bell pepper, diced

½ cup green bell pepper, diced

4 cloves garlic, minced

½ teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon ground Mexican oregano

½ teaspoon ground black pepper

1 teaspoon cumin

1 cup cheddar cheese, grated

1 cup monterey jack cheese, grated

Salt to taste

Freshly chopped cilantro, tortilla strips, lime slices for garnish

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