UPDATE: The soup was fantastic! I served it with avocado slices, cheese, and sour cream as toppings, and had yellow corn tortillas on the side. However, it was very, VERY SPICY! If you don't like spicy, try cutting the green chiles in half, or just leave them out together. I like spicy, and could handle the spice, but it was a lot hotter than I expected.
1 1/2 lbs. cooked, shredded chicken (I bought a pre-cooked roatissery chicken and pulled the meat off the bone to make it faster)
15 oz. can diced tomatoes
14 oz. can green chile enchilada sauce
8 oz. can diced green chiles
15 oz. can pinto beans, rinsed and drained
1 medium onion, chopped
2 tbsp. minced garlic
1-2 cups of water
15 oz. can chicken broth
2 tsp each: cumin, chili powder, salt, black pepper (or to taste)
15 oz. can corn, drained
2 tbsp. cilantro, chopped
Directions: In crock pot, combine al ingredients except cilanro and garnish. Cover and cook for 6-8 hours.
Optional Garnish: cheddar and/or monterey jack cheese, sour cream and avocado
Suggested sides: Chips and salsa, corn totillas, or whatever you like!