Chicken Burrito Soup

Ingredients

• 1 lb. boneless skinless chicken breast
• 4 cups chicken broth
• 1/2 tsp white pepper
• 3 Bay leaves
• 2 Tbsp olive oil
• 1 Small/medium yellow onion - diced
• 2 Cloves minced garlic (1 tsp.)
• 1 15oz. Can diced tomatos
• 1 15oz. Can corn - drained
• 1 15oz. Can White beans- drained and rinsed
• 1 4oz can hot diced green chilis
• 2 Jalepenos - diced (2 Tbsp.)
• 1 tsp. Oregano
• 1/2 tsp. Cumin
• 1/2 tsp. Chili powder
• 1/2 tsp. Salt
• 1/4 tsp. Cayenne pepper
• Chopped Cilantro
• Sour cream
• Shredded Mexican cheese blend

Directions

1. Place chicken breasts in slow cooker. Add broth, white pepper, and bay leaves. Cook on low for 6 hours.
2. Remove the bay leaves and skim off some of the fat if desired and shred the cooked chicken right in the slow cooker, leaving all of the broth.
3. In a skillet, heat the olive oil over medium heat. Sauté the onions about 5 minutes until soft. Add the garlic and cook 1 minute. Add the cooked onions and garlic to the slow cooker.
4. Add the tomatos, white beans, corn, green chilis, jalepenos, oregano, cumin, salt, chili powder, and cayenne pepper to the slow cooker.
5. Stir well and continue cooking on low for 2-3 hours, stirring every 45 minutes.
6. Top with cheese, sour cream, and cilantro.