Chicken Fiesta Soup

I love soup on a cold winter's day. And I love spicy soup with tortilla chips especially. I can eat a whole bag of tortilla chips with one bowl of soup. It involves a lot of dipping. This concoction was perfect for this week. We finished it up for lunch today and still loved it.

2 cups cooked chicken breast (I used this recipe and just used salt, pepper, onion powder, garlic powder, and cumin)
2 can great northern beans
2 can enchilada sauce
1 can diced tomatoes with green chilies
3 cups chicken broth
2 cups corn
2 tbsp. chili powder
1 tsp. cumin, garlic powder, onion powder, oregano
salt and pepper to taste

This recipe is super simple. Combine all ingredients in Crock-Pot.

Cook on low for 4-5 hours or high for 2-3 hours.

Serve with tortilla chips and shredded cheddar cheese. And even sour cream if you do that sort of thing.