Slow Cooker Chicken Enchilada Soup

Ingredients

• 3 large chicken breast halves
• 2 cans chicken broth
• 2 cans tomato sauce
• 2/3 cup chunky salsa
• 1/2 cup Zesty Italian Dressing
• 2 Tbsp chili powder
• 1 tsp cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup extra virgin olive oil
• 1/2 cup Masa Harina
• 2 cups milk
• 2 cups frozen corn
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2/3 cup shredded Cheddar Cheese
• 2/3 cup shredded Monterrey Jack Cheese
• Salt and Pepper, to taste
• Additional shredded Cheddar and Monterrey Jack Cheese
• Diced avocados
• Sour Cream
• Chopped cilantro
• Chopped green onions
• Tortilla Chips or strips

Directions

1. Set the chicken in your slow cooker. Add the broth first, followed by the tomato sauce, salsa, and the Zesty Italian Dressing. Sprinkle in the chili powder. Add the cumin, onion powder, and garlic powder too. Put on the lid and cook on low heat for 6 hours.
2. After it cooks, take the chicken out of the slow cooker and set it aside. In a saucepan, warm the olive oil over medium heat. Stir in the Masa Harina; the mixture will be thick. Slowly add the milk, stirring the whole time, and keep cooking until it becomes very thick and reaches a gentle boil, with a porridge-like consistency.
3. Pour the masa mixture into the slow cooker and whisk until smooth. Add the corn, Black Beans, Pinto Beans, Cheddar Cheese, and Monterrey Jack Cheese. Shred the chicken, then stir it into the soup. Season with salt and pepper to taste. Let it cook about 10 minutes, until everything is heated through. Serve warm with additional shredded cheese, diced avocados, sour cream, cilantro, green onions, and tortilla chips.