• 3 c. chopped cooked chicken breasts
• 1 can chicken broth
• 1/2 c. water
• 1 can hominy, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 can mild enchilada sauce
• 1 t. cumin
• 2 t. chipotle seasoning
• 1/4 t. black pepper
• dash of red pepper
• 1/4 t. chili powder
• 1/2 t. salt

Directions
To start with, I will say that the chicken I used had been pre-spiced from the store. I do most things myself, but have not found the secret formula for preparing fajita meat, so I buy it that way. We had fajitas and this soup is especially designed to use the leftover meat. So, dump the chicken into the crock pot. Then proceed by dumping all of the cans of stuff - chicken broth, water, hominy (or corn if you prefer), beans (black have the most fiber and are therefore the best for you), tomatoes, and enchilada sauce. Of course, feel free to add some green chilis, Tabasco, hot enchilada sauce, etc. Whatever you like is the rule here.  Next add the spices. Again, whatever suits your fancy and/or you have available in the pantry. To me, cumin is an essential spice for Mexican dishes.