1 small onion
1 tsp olive oil
2 garlic cloves, minced
3 1/2 cups chicken broth, I used homemade
1 10 oz can enchilada sauce
1 10 oz can fire roasted tomatoes
2 chicken breasts
1 10 oz can black beans, drained and rinsed
1 10 oz bag frozen corn
1 can chopped green chilies
1 pablano pepper, roasted and chopped
2 Tbsp Cumin
1 Tbsp Chili powder
Salt and Pepper to taste
Chop onion and saute with olive oil in dutch oven until just translucent. Add garlic, chicken broth, enchilada sauce, and tomatoes. Let stir and simmer until just mixed. Add uncooked chicken breasts, cook in soup base for about 10 minutes or until cooked through and juices run clear. Set chicken aside to cool slightly.
Add the beans, chilies, peppers, cumin and chili powder. Stir to combine. Shred or chop the chicken and add back to the pot. Let simmer. Add lime, salt and pepper to taste. Serve with the (highly recommended) optional toppings.
Notes: This could be made in a slow cooker, I cooked it on the stove and let it warm in the slow cooker, but there is no reason you couldn't make the whole thing in the cooker. Also, this freezes really well so you can make a big batch and freeze it for later.