Chicken Enchilada Chili Soup

I like chili, I like soup and I like enchiladas so this recipe is the best of all three worlds. I'm pretty sure that it's healthy since there's only about 1/4 cup of rice in it (which you don't necessarily even need to add in if you don't want!) and besides that it's just chicken and vegetables. The recipe makes around 6 cups of soup, you can freeze whatever is leftover and reheat it anytime.

What you need:

• 3 cloves of garlic, minced
• 1/2 white onion, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 3 boneless skinless chicken breasts (thighs will work too)
• 1 cup of red encilada sauce
• 3 cups chicken stock
• 2-3 chilis in adobo sauce, minced (these are really spicy - if you don't like spice I wouldn't use these. You can substitute green chilies or something more mild if you want.)
• 1/4 cup white rice
• 1 cup white beans

What to do:

1. Turn the crock pot to high heat and and layer the bottom with the garlic and onion.
2. Place the chicken breasts on top of the garlic and onion and sprinkle them with the chili powder and cumin.
3. Pour the enchilada sauce and chicken stock over the chicken and add in the adobo chilies, rice and beans.
   
4. Cook for 4-6 hours on high in the crockpot.
5. Shred the chicken with two forks - it will pull apart really easily. 
6. Pour the soup into bowls and top with lime, goat cheese, tortilla chips and sour cream or greek yogurt.
7. EAT!