Green Chicken Enchilada Soup

With the fall season in full swing, the weather starts to somewhat cool down. Even here in SoCal. And with cooler weather comes the flu season. My daughter has been trying to shake off a cold for the past 2 1/2 weeks, and is now trying to fight off a low-grade fever. Hubby and I are trying to fight off the onset of a cold ourselves. Our cold isn't full blown, but we feel it starting to creep in. And if we're all sick, its no bueno.

This recipe popped up on my reader recently from What's Cookin' Chicago? that I felt it was fitting to make for this cool weather. It was super easy to make and tasted so good and comforting. When it first came out of the crock pot, I thought it was a little spicy. But after adding all the garnishes such as avocado and sour cream, the flavors and spice balanced so well.

The author of What's Cookin' Chicago?, Joelen, recently discovered she requires a gluten-free diet. Therefore, this recipe is gluten-free. One of my good friends, Cathy, has been requesting me to start making gluten-free foods for a while now. And honestly, I don't know a thing about being gluten-free. So I'm glad that Joelen's blog features more of this kind of cuisine. So this recipe (and all future gluten-free dishes) is for you, Cathy :)

1 (15 oz can) black beans, rinsed and drained

1 (14.5 oz can) sweet corn, drained

1 (14.5 oz can) Rotel diced tomatoes and jalapenos

1/2 cup chopped onions

1/2 cup chopped bell peppers

1 (16 oz bottle) salsa verde or green enchilada sauce

2 cups chicken broth

1/2 cup milk

salt to taste

2 whole boneless, skinless chicken breast

3 Tbsp. cornstarch

3 Tbsp. water

Garnishes:

chopped avocado

crushed tortilla chips

chopped cilantro

sour cream

shredded cheese

1) In a crock pot, combine beans, corn, tomatoes, onions, bell peppers, salsa verde/enchilada sauce, chicken broth and milk. Season with salt to taste.

2) Place chicken breast into crock pot and cover. Cook on low for 6-8 hours, or on high for 3-4 hours.

3) Remove chicken and cut or shred into bite-sized pieces. Return shredded chicken in the crock pot. In a small bowl, combine cornstarch and water to make a slurry. Stir into soup to thicken slightly. Serve with your favorite garnishes.