Cheesy Chicken Tortilla Soup

With how cold and snowy it's been in northern Iowa the past week, making a crock pot of Cheesy Chicken Tortilla Soup really hit the spot. It's one of the easiest things to make, you literally just dump everything in the slow cooker and can even put it together the night before! The recipe is as follows:

2 C cooked, shredded chicken (canned chicken works well too)

2 - 10 oz. cans Old El Paso brand Enchilada sauce

1 can cream of mushroom soup

1 can cheddar cheese soup

1 can black beans, rinsed

1 can Ro*tel diced tomatoes and green chiles

1 packet taco seasoning

2 C milk

1 C cheddar or mexican cheese

1/4 C onion

1 C rice (white, brown, or mexican)

*For garnishing:

Tortilla chips

Shredded cheddar cheese

Sour cream

Spray your slow cooker and add all ingredients. Heat on low for 4-6 hours, stirring every couple of hours. Enjoy once the soup is heated through.

Makes 4 - 6 servings

*I will warn you this soup has a little bite to it, but that's coming from me, and I am a whimp when it comes to spicy foods. It's an easy fix though, I promise! Just omit, or use a mild flavor of your Ro*tel diced tomatoes and green chiles.