Enchilada Sauce

1/2 cup onion, chopped finely
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch

Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.

Creamy Black Bean Salsa Chicken

2-4 boneless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package Taco Seasoning
½ cup sour cream
1 cup grated cheddar cheese
Spanish Rice

Put all ingredients in slow cooker, except the sour cream and cheese. Cook until chicken is done 3-4 hours on high. After, top with sour cream and cheese. Serve with warm tortillas and Spanish rice or as a soup with tortilla chips.