SLOW COOKER CHICKEN ENCHILADA SOUP

By scratch cook

Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)
• 2 cups good-quality chicken stock
• 1 1/4 cup (or 1 10oz can) red enchilada sauce
• 2 (14oz) cans black beans, rinsed and drained
• 1 (14oz) can fire roasted diced tomatoes with juice
• 1 (15oz) can whole kernel corn drained (I used frozen)
• 1 (4oz) can diced green chiles
• 2 cloves garlic minced
• 1 white onion peeled and diced
• 1 teaspoon ground cumin
• salt to taste
• optional garnishes; chopped cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla chips

Preparation

Step 1

add all ingredients to a slow cooker and stir to combine. cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat until chicken is cooked through and shreds easily. use 2 forks to shred chicken.
serve warm with optional garnishes.
you can also refrigerate in a sealed container for up to 5 days or freeze it for up to 3 months.