It's September! Yay! Which means you can start to fully embrace all things fall! Apples, Pumpkins, Leaves, Cinnamon, Owls, Orange Brown Red and Green color combinations, and Pumpkin flavored everything! AND SOUP! Yay for soup! Now, I must admit, I have been known to whip up a good bowl of soup on 110 degree day and while it doesn't always hit the spot on a feverish day, it certainly is welcomed no matter what the temperature outside, as soon as "fall fever" hits in my house! Soup and fall just go hand in hand. Soup, in general, is pretty easy as far as cooking is concerned but I love a good crock pot recipe soup so I can prep EVERYTHING in the morning and not worry about it ever again until I scoop it up to eat for dinner. 
I have a few favorite crock pot soup recipes but last year I found a chicken chili that was amazing and you could eat it as a chili with a spoon or (it was thick enough to) eat it was a dip with tortilla chips
Chicken Enchilada Chili for the Slow Cooker
2 chicken breasts
1 can of corn
1 can black beans, drained and rinsed
1 can mild enchilada sauce
2 tablespoons of taco seasoning
2 cups of shredded cheese
Chopped green onions and sour cream, for garnish
Tortilla chips
Line your slow cookers with a slow cooker liner. If you don't have one, use cooking spray on your slow cooker (but seriously, go get the liners!). Put in your chicken breasts, can of corn, rinsed black beans, enchilada sauce, and taco seasoning.. Cook for 8 hours on low or 4 hours on high. After about 3 hours on high (or 4 or 5 on low) you should be able to shred your chicken with a fork and finish out the remaining time. It's ok if you aren't able to do this until the end but I like the shredded chicken to soak in some of the juice, if possible. When you're ready to serve, add 1 cup of cheese. Spoon bowlfuls and top with cheese, green onions, and sour cream. Serve with chips. It's good just by itself, too.
Adapted from this recipe.
I hope you enjoy!
