Slow Cooker Chicken Enchilada Soup

Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)
• 2 cups good-quality chicken stock
• 1 1/4 cup (or a 10-ounce can) red enchilada sauce*
• 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)

Steps

1. 1

   Add all ingredients to a large 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.

2. 2

   Serve warm, with optional garnishes.

3. 3

   You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.