Southwest Cheesy Chicken Enchilada Soup

Name: Southwest Cheesy Chicken Enchilada Soup
Total time: 500
Yield: 8
Ingredients: 6 cups chicken broth; 1 pound skinless, boneless chicken breast halves; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can Mexican-style pinto beans; 1 cup salsa; 5 tablespoons chili powder; 0.25 cup dried minced onion; 4 teaspoons minced garlic; 1 teaspoon dried Mexican oregano; 1 teaspoon dried basil; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon salt; 2 cups cooked rice; 2 cups shredded Monterey Jack cheese

Recipe by bleucheeseme from allrecipes.com

Lunch 8 Hr. 20 Mins.

Ingredients

8 servings

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6 cups chicken broth
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1 pound skinless, boneless chicken breast halves
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can Mexican-style pinto beans
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1 cup salsa
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5 tablespoons chili powder
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0.25 cup dried minced onion
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4 teaspoons minced garlic

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1 teaspoon dried Mexican oregano
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1 teaspoon dried basil
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1 teaspoon cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon salt
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2 cups cooked rice
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2 cups shredded Monterey Jack cheese

Instructions

Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
Use forks to shred chicken. Stir in cooked rice.
Ladle into bowls and garnish with Monterey Jack cheese.