Chicken Fiesta Soup by Amy (adapted from Once-a-Month Meals)

Ingredients:

• 3 cups chicken, cooked and shredded
• 15.25 ounces canned corn - drained
• 2 cups of enchilada sauce ( mild or medium)
• 8 ounces chopped green chiles
• 14.5 ounces canned diced tomatoes, don't drain
• 14.5 ounces chicken broth 
• 1 cup sweet onion, chopped
• 1 teaspoon ground cumin 
• 1 teaspoon chili powder 
• 1 teaspoon black pepper
• Additional desired toppings such as corn chips, sour cream and shredded cheese.  

Directions:

Combine all ingredients and place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded cheese (if desired).

Freezing Directions:

Place chicken in a gallon size freezer bag.  Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed.  Remove as much air as possible, label & seal.  

Serving Day:  
Thaw. Place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded  cheese (if desired).