The weekly pot of soup, it was a little too spicy for me but Bob liked it and really, I made it for him.

1 medium onion, chopped

2 cloves garlic, minced or pressed

1 (12.5 oz) can chicken, drained and broken up

2 cups tomato sauce or crushed tomatoes

1 (10 oz) can enchilada sauce

1 (14.5 oz) can chicken broth

1 (4 oz) can chopped green chiles

1 can black beans, drained and rinsed

1 cup water

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

1 (10 oz) package frozen corn

toppings as desired such as shredded cheese, sour cream, avocado, etc

Combine all ingredients in slow cooker or crock pot and cook on low for 6 – 8 hours or on high for 3 – 4 hours.

recipe from A Dash of Sanity