Chicken Enchilada Soup (Kristi Original)

This recipe was used at the Allen Interactions Potluck
1 Box of Chicken Broth (32oz)
1 Can of Enchilada Sauce (I used Mild, Old El Paso, 10oz)
2 Chicken Bouillon Cubes
1 Small Can of Diced Green Chilis
1 Can of Tomatoes with Jalepenos (10oz)
1 Chopped Onion
1 Cup of Frozen Corn (Estimate, whatever looks good)
2 Frozen or Thawed Chicken Breasts
Cumin (To Taste)

Topping Ideas:
Shredded Cheese
Sour Cream
Crushed Tortilla Chips

Put everything in the crock pot. Cook until the chicken is done. Take out the chicken, shred it, and put it back in the crock pot. Serve with or without the toppings.

Soup Alternatives
* Use fresh tomatoes and peppers
* For less spicy soup use plain tomatoes instead of tomatoes with
jalapenos
* For more spicy soup use tomatoes with habanaros or hot enchilada
sauce