1 1/2 pounds chicken (3-4 boneless skinless chicken breasts)
1 can enchilada sauce
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans kidney beans
1 onion, diced
1 1/2 tsp chili powder
1 tsp cumin
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, onion and spices. Stir to combine. Place frozen chicken on top. Cover and cook on low for 7-8 hours, or until flavors have combined. I took out the chicken 1 hour before serving to shred it or chop it up and then mix it back in with the rest of the soup.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
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