Slow Cooker Chicken Enchilada Soup

In a saute pan add cubed skinless/boneless chicken and oil. Heat on medium heat and cook chicken cubes for 5 minutes or until no longer pink. Shut off the stove.

In a medium to large slow cooker add diced onion, diced jalapeno pepper, re-fried beans, black beans, whole tomatoes and natural juices and chicken broth. Stir gently to combine then add cumin, black pepper, sauteed chicken cubes and half of the shredded cheddar cheese. Stir gently to combine. Place lid on slow cooker and allow to cook on medium setting for 4 hours.

Just before serving: In a large frying pan or grill/griddle pan over medium heat, add butter. Once melted toast each flour tortilla until golden and crisped. Remove cooked tortilla to a plate and repeat cooking the rest. Once cool to the touch cut into triangles.

Dish up your soup and garnish as desired with sour cream, remaining cheese and green onions. Enjoy!

Note: If you wish to freeze the finished soup, allow it to cool completely and place in airtight containers. Then freeze for a later use.