I apologize right now for the crappy pic and for my bowl looking kinda creepy. This is what happens when you are short on time and it is a dish you made for work so there is little time for pictures.
That being said, I have no pics of the during process but literally I made this in the crock pot and you pretty much dump it all in anyway.
I actually adapted this (twice now) recipe from Home is Where the Holman's Are.
Chicken Enchilada Soup
2 skinless, chicken breasts
2 tsp ground cumin
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
1 green bell pepper, diced
4 cloves garlic, minced (I used from the jar- just easier)
2 cups frozen corn
1/2 cup tomato paste
1 cup cilantro, chopped (YUM!!!!)
**One thing I added that the original author doesn't is a can of Enchilada sauce subbed for 1 c of chicken stock. I figured why not?!?! Turned out great and probably thickens it a tad too. **
I mixed all the dry ingredients together first. I cooked my chicken breasts in my Pampered Chef baker- in the microwave. Once they cooled a bit, I used my food processor to chop it all up!!
Next, I put the chicken broth in the crock pot and stirred all the dry stuff in.
Next, (I had put all the other wet ingredients in a container overnight for easy next morning prep) I added everything else. Last but not least, I added the chicken, stirred it all up and WALA!!! Once everything is heated through I added cheese and it was ready to serve. This is also good with some sour cream on top in addition to more cheese and the cilantro.
On the Holman's site, they give non-crock cooking instructions, if that is more your cup of tea. Personally, I love crock pot soups because then you can kind of "set it and forget it" which makes life a little easier- and who doesn't love that??