Chicken Enchilada Soup

Today I wasn't quite ready to start cooking again, let alone head out to the grocery store, so I was glad to see this had posted while we were away. I have made a similar recipe with my sauce, but I didn't have any on hand, so I loved using the enchilada sauce packet as a cheat. It turned out well and got the 'whatever you're cooking, it smells great' greeting when the hubby got home tonight. Here's what I did.

1 packet Enchilada sauce seasoning mix (found by the gravy packets, taco seasonings, etc.)
2 c. water
1 can tomato sauce
1 can cream of chicken soup
1 c. salsa
7 chicken tenders
1 can black beans, drained and rinsed
1/2 c. corn

Combine water, tomato sauce and sauce mix in crock pot and whisk to combine. Add cream of chicken and blend. Stir in salsa, chicken, beans and corn. Cover and cook on low for about 6 hours (mine only took 4.5 hours) until chicken is done. Remove chicken from pot, shred with forks and return to soup. Stir and warm until ready to serve. Garnish with sour cream, shredded cheese, cilantro, tortillas, green onions or whatever.
We usually have this with quesadillas, but that wasn't going to help get rid of the cruise weight, so we had a big salad, with no cheese...or croutons...or dressing....it could be a long week of diet detox!