Slow Cooker Enchilada Soup

4 hours to prepare, Serves 6-8

Ingredients:

1 small yellow onion, diced
2 cloves garlic, diced
3 (14 oz) cans black beans, rinsed and drained
2 (14 oz) cans chicken broth
1 (10 oz can) mild enchilada sauce
1 (15 oz) can diced tomatoes, with juice
1 (15 oz) can corn, drained
1 (4.5 oz) can chopped green chiles
2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Optional Toppings: avocado, shredded cheese, chopped green onions, tortilla chips, sour cream, chopped cilantro

Directions:

Add all ingredients, except toppings, to the bowl of a slow cooker. Stir and cook for 3-4 hours on high heat or 6-8 hours on low heat.
Ladle soup into bowls and garnish with toppings.
Note: Soup will keep in the refrigerator for up to 5 days. You can freeze the soup in a freezer container for up to 2 months. If you want to add chicken to this recipe, use two chicken breasts. Shred chicken with two forks when it is done cooking.