Tortilla Soup
W/Fredericksburg Farms Rio Grande Black Bean & Corn Salsa

2 jars Fredericksburg Farms Rio Grande Black Bean & Corn Salsa
1 (10 ounce) can enchilada sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 cups water
2 cups fresh chicken broth (or one 14oz can and additional cup of water)
1 teaspoon cumin
2 teaspoons of John Henry’s Chili Seasoning
1 bay leaf
2 cups roasted chicken, diced
1 tablespoon chopped cilantro

De-bone roasted chicken reserving the bones/skin. Boil chicken bones/skin in 3 to 4 cups of water on medium heat for approximately 45 minutes, reserve broth.

Combine all ingredients except the cilantro into a crock pot. Cook on high for 1 to 1 ½ hours. Remove and discard bay leaf. Add cilantro and cook 15 minutes more.

Garnish with crumbled tortilla chips and shredded Four Cheese Mexican.