Chicken Fiesta Soup

COMMENTS:
A great freezer meal for a fall/winter evening.

INGREDIENTS:
4 cups chicken cooked and shredded
15.25 ounces corn
3.75 cups enchilada sauce
8 ounces chopped green chiles
14.5 ounces canned diced tomatoes drained
14.5 ounces chicken broth
1 cup yellow onion chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon black pepper
Additional desired toppings such as corn chips sour cream and dairy free cheese.

DIRECTIONS:
Combine all ingredients and place in a slow cooker. Cover and cook on low for 6-8 hours. Serve with corn chips, dairy free sour cream and dairy free cheese (if desired).
Freezing Directions:
Place chicken in a gallon size freezer bag. Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed. Remove as much air as possible, label & seal. TO SERVE: Thaw. Place in a slow cooker. Cover and cook on low for 6-8 hours. Serve with corn chips, dairy free sour cream and dairy free cheese (if desired).

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.