SLOW COOKER CHICKEN ENCHILADA SOUP

By tulawdog

Ingredients

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

Preparation

Step 1

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the 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.