Chicken Enchilada Soup
Ingredients
1/2 cup sweet onion or red onion, diced
4 cloves garlic, minced
14 ounces chicken broth
1 – 10 ounce can enchilada sauce {I used red sauce}
15 ounce can black beans, rinsed and drained
14.5 ounce diced tomatoes {I used fire roasted}
1 – 15 ounce can of corn, drained and rinsed
1 – 4 ounce diced green chilies
1 teaspoon cumin
1 teaspoon dried oregano
2 large skinless chicken breasts
GARNISHES:
Cheddar cheese
Chopped green onions
Sour Cream
Red Onion
Avocado
Cilantro
Directions
Place the chicken breasts on the bottom of the slow cooker. Add the remaining ingredients on top of the chicken breasts.
Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked.
Remove the chicken and shred with two forks, return to the slow cooker. Give it a good stir.
Serve with your favorite garnishes!
