Chicken Enchilada Soup for the Crockpot

1 can (29.2 oz) Rosarita Enchilada Sauce (mild)
1 can (7.75 oz) El Pato Tomato Sauce (hot)
2 cans (16 oz) Chicken Broth (low sodium fine)
4-5 chicken breasts, boneless, skinless

Put all ingredients in crockpot and cook on low for 8 hours.

To prepare for dinner:

Make a package of spanish rice or even plain rice (I use plain..just my preference) per package instructions.

While rice is cooking, remove chicken from crockpot and cut into bite size pieces. Return to soup in crockpot.

Add 2 cups Corn, well heated, to the soup in the crockpot (or use corn and mixed vegetables)

Add 1 can (16oz) Black Beans, rinsed and drained. (or any beans you prefer or none!)

When rice is done, add enough rice to suit yourself..you can thicken the soup as you like with the rice..so use a little or a lot as you choose.

If you've gotten your soup too thick..heat more chicken broth and add it to the soup!

To Serve:

Ladle soup into bowl and offer any of these items as a garnish:

Sliced black olives
sliced green onions
Lime wedges
Tortilla Chips
Chopped Cilantro
Shredded Cheese
Avacado Slices
Sour Cream