Spray crock pot with cooking oil

 

1 tsp olive oil

1 cup yellow onion diced

1 cup red pepper diced

1 large garlic glove minced

1 lb chicken breast; I used chicken breast tender

1 15.5 oz black beans rinsed

8.5 oz can corn drained

10 oz can enchilada sauce

14.5 oz chopped Mexican tomatoes

3 cups chicken broth

1/4 cup of jar banana pepper rings diced

1 tsp cumin

1 tbsp chili powder

1 tsp salt

 

Cook on low for 6 Hours

Shred chicken

I serve the enchilada soup with corn chips