INGREDIENTS
6 cups of Vegetable or Chicken Stock
28 oz can of Enchilada Sauce
1 can Black Beans (drained & rinsed)
1 can of Great Northern Beans (drained & rinsed)
3 pounds Boneless Chicken Tenderloins
Pinch of Cayenne (+/- to your taste)
1 Tbsp Dried Green Onions
Salt & Pepper to taste

SLURRY (for a thicker soup)
2 Tbsp Sour Cream
2 Tbsp Milk
2 Tbsp Corn Starch

DIRECTIONS

1. Place all ingredients in a 4-quart soup pot and bring to boil on medium heat, stirring often, about 8-10 minutes. Remove chicken, internal temp should be 165*, shred chicken, set aside.
2. If you want a thicker soup, create the slurry and add slowly to soup, stirring to combine. Bring back to boil, and simmer (at slow boil) for 10 minutes. Add chicken back to soup, stir to combine. Salt to taste.
3. For a thinner soup, add chicken back to soup after step 1. Stir to combine. Salt to taste.
4. Serve soup with crumbled tortilla chips & cheese on top.
   

OPTIONAL TOPPINGS
Tortilla chips, Shredded Cheese, Cilantro, Sour Cream or Plain Greek Yogurt

INSTRUCTIONS
1 cup brown rice
3 cups water
1 16 oz container Chunky Chipotle Salsa
1/4 cup dried Cilantro
1 tbsp Kosher Salt
1 can (12 oz) Corn (drained)
1 can Navy Beans
1 lb Pork tenderloin (diced)
1 cup, Enchilada Sauce
1/3 cup Dried Chopped Onion

DIRECTIONS

1. Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
2. Fluff and serve. I serve ours on top of a bed of rice, then I top it fresh chopped cilantro, diced onions, cheese, and Greek yogurt (or sour cream). My hubby likes putting Ranch Dressing on his instead of the Greek yogurt.