Enchilada Soup

Prep time: 5 minutes Cook time: 4-6 hours Total time: 4-6 hours

Ingredients:

1. 1 can diced tomatoes with green chiles
2. 1 can black beans
3. 1 can corn (frozen corn works too!)
4. 1 can red enchilada sauce
5. 3 cups veggie broth
6. seasonings (salt, pepper, garlic powder, onion powder, paprika, chili powder)
7. 1/2 cup half and half
8. 1/2 cup shredded cheddar cheese

Instructions:

1. Add the tomatoes, black beans, corn, enchilada sauce, veggie broth and seasonings to a crock pot and cook on high for 4 hours or low for 6 hours.
2. When the cooking time is up, add the half and half and cheese, and stir until the cheese is melted.
3. Enjoy!
4. To meal prep: Portion the soup into 4-5 containers. Allow to cool completely, then put lids on. Store in the fridge up to 5 days. Reheat in the microwave.
5. Top with sour cream, more cheese, tortilla strips, or whatever you want! I also like to have cornbread muffins with this soup.
6. You could also make this on the stovetop, following the same directions but cooking over medium heat for about 20 minutes, then adding the half and half and cheese.