Easy Cheesy Slow Cooker Chicken Tortilla Soup

It's mid October here in Southern Arkansas which means the temps are dipping to the lower 80's and mid 70's.  Don't be too jealous.  We have to make our own fall by cranking up the A/C, throwing pumpkins everywhere and making a big pot of soup! 

Light, yet warm and satisfying, Easy Cheesy Slow Cooker Chicken Tortilla Soup was inspired by AllRecipes and Cheesy Enchilada Soup.  It's a bit of a hybrid.  It's still healthy, but has some creamy, cheesy goodness and crockpot convenience.

A few quick tips: If you want it a little thicker and creamer, use less broth.  I added 4 cups to stretch the servings and keep it lighter.  Using frozen chicken breasts gives your chicken longer cooking time in the crock pot so it doesn't get mushy.  If you use thawed chicken, you may want to cut the time back.  In my experience 4-5 hours on low is plenty of time for thawed chicken breasts.

Serve this with sweet cornbread, tortilla chips and 5 minute guacamole.

Ingredients
4 frozen chicken breasts
1 (15 oz.) can diced tomatoes
1 (10 oz.) can enchilada sauce
1 (15 oz.) can navy beans, drained (or whatever kind of beans you prefer)
1 (4 oz.) can chopped green chilies
1 onion, diced
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp salt 
1/4 tsp pepper
1 bay leaf
4 c. chicken broth
1 (15 oz.) can sweet corn, drained
1 lb. Velveeta Queso Blanco (white Velveeta), cut into cubes
1 handful cilantro, chopped

Directions

1. Place frozen chicken breasts in a large slow cooker.  Add tomatoes, enchilada sauce, beans, chilies onions and spices.  Pour broth over all.  Cover and cook 6-8 hours on low.  
2. Remove chicken, shred and return it to the slow cooker. 
3. Add corn and Velveeta.  Cook about 10 more minutes, stirring occasionally until cheese melts.
4. Stir in cilantro right before serving or use as garnish.