Green Chili Chicken Enchilada Soup (crock pot- skinny)

For those that follow my blog frequently you are probably starting to see the trend that I am making a lot of soup during the cold months and also using my crock pot a lot. Being a mother to two toddlers and a full time Grad student life is busy. I enjoy flavor and I enjoy convenience.

This was a fun meal and we have left overs that I plan to eat for lunch most of the week. It was also very easy to put together. I'd say the prep time was only about 5 minutes.

In the picture it shows two cans of broth, but I only ended up needing 1 can. I put 1 can of rotel, 2 cans of green chilies, 1 can of chicken broth, 1 diced jalapeno (remove seeds) (optional),  1 small  diced onion, 1 can of corn, 1/2 jar of salsa verde, and a handful of diced cilantro. Then add 1 lb of chicken. 

I topped it off with a package of taco seasoning, 1 tablespoon cumin, 1 teaspoon chili powder. The taco seasoning is a must, but the other two are optional. I am a big fan of flavor and spice so I always spice it up.

 Then cook on low for 8 hours or high for 5. Someone asked me recently what should they do if they are gone for 10 hours. That is the thing with a crock pot... you can pretty much cook something on low for 12+ hours before it starts to taste weird. It will be fine sitting on low for the day.

Add shredded cheese, cilantro or avocado on top. Or if you are daring add some shredded corn tortillas on top. Yum!

Ingredients:
1 lb of chicken
1 can of low sodium chicken broth
1/2 jar salsa verde or sub green chili enchilada sauce
1 can of rotel
1 can of corn
2 cans green chilies
handful of diced cilantro (I used my chopper to make it fast)
1 finely diced onion (I used my chopper to make it fast)
1 package taco seasoning
1 jalapeno (optional)
1 tablespoon cumin (optional)
1 teaspoon chili powder (optional)