Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup 

Recipe adapted from from SkinnyTaste {the SkinnyTaste version is probably a little healthier}
Ingredients:

• 1/2 cup onion, chopped and sauteed in 2 tsp olive oil {I skipped this step}
• 3 cloves garlic, minced
• 3 cups low sodium fat-free chicken broth
• 8 oz can tomato sauce
• 1/2 cup chipotle salsa
• 15 oz can black beans, rinsed and drained
• 15 oz V8 tomato juice {the recipe actually calls for 14.5 oz can of petite diced tomatoes, for some reason I was out of tomatoes, so I substituted V8 juice and it was great... in the future I might add tomatoes in addition to the V8}.
• 8 oz can whole kernel corn
• 1 tsp cumin
• 1/2 tsp oregano
• 2 skinless chicken breasts
• 1 tbsp ranch dressing {I used this as a thickener, I think sour cream, cream or milk would also work}
• shredded cheddar cheese {optional as topping}
• sour cream {optional as topping}

Directions:

• Put everything {except ranch dressing, cheese and sour cream} into a crock pot.
• Cook on low heat for 4-6 hours.
• Remove chicken and shred with two forks. 
• Add chicken back into the soup.
• Stir in ranch dressing and allow to cook for an additional 15 minutes to thicken your soup.
• Serve in bowls and top with sour cream, cheese and Baked Corn Tortilla Chips.

Baked Corn Tortilla Chips

Ingredients:

• Small Corn Tortillas
• Salt

Directions:

• Heat oven to 400º F.
• Cut tortillas into fourths and place on cookie sheets so that none are touching.
• Salt to taste.
• Bake for 10 minutes {turning chips over halfway through} or until golden brown and crispy on edges.
• Let chips set for 5 minutes to harden once you remove from oven.