Crockpot Southwest Chicken Soup

I have been in a soup mood lately, and anything that's easy. I love cooking things in my crockpot so they are ready when I get home from work. I used frozen chicken breasts, for this recipe. I think they would be too done if not frozen the way I cooked it. I made this soup one day spur of the moment--just started it before leaving for work, shredded the chicken on my lunch break and added the rest of the ingredients, and it was ready when I got home. YUMMO!

Crockpot Southwest Chicken Soup
4 boneless skinless chicken breasts, frozen
1 (10 oz) can enchilada sauce (use your favorite)
1 (14 oz ) can diced tomatoes
1 (4 oz) can diced green chile peppers
2 cups chicken broth
2 Tablespoons ranch dressing mix
Sprinkle salt and pepper on the frozen chicken

Combine all of the ingredients in your crockpot, turn on hi and let cook for about 4 hours.
After 4 hours, shred the chicken best you can with 2 forks while still in the crock pot.
Then add the following:

1 can Hominy (yellow or white) or you can add regular yellow corn if you would rather
1 can black beans or pinto beans, rinsed and drained
1 can cream of chicken soup
Stir a little to combine the cream of chicken soup. Turn your crockpot on low and let simmer for another 3 to 4 hours.
Serve topped with a dollop of sour cream, grated cheese and Fritos or crushed tortilla chips.
Enjoy!