There are a few things that I would add next time, like roasted pablano peppers and black beans. I did add the black beans when I reheated it for lunch, my husband doesn't care for beans. I also would have added more heat but because my son was eating it I left it more mild.
Chicken Tortilla Soup with Cheese Quesadillas
For the Soup:
3 cups shredded chicken
4 cups chicken broth
1 19oz can enchilada sauce
1 10oz can roasted diced tomatoes
1 4oz can green chilies
3 ears of corn, kernels cut off or you can use frozen or canned
2 tablespoons chili powder
2 tablespoons cumin
Salt and pepper to taste
Sour cream, lime and cilantro for garnish
Add all ingredients into a slow cooker, stir and cook on high for about two hours or on low for four. Serve with a lime wedge, dollop of sour cream and crushed tortilla chips.
For One Quesadillas:
1 flour tortilla
1/4 cup shredded Cheddar cheese
1/8 cup black beans (optional)
Add the cheese and beans to one side of the tortilla, fold the tortilla over and using a press bake or grill until the cheese is melted and the tortilla is slightly crispy.