Slow Cooker Chicken Enchilada Soup

Ingredients

3 boneless chicken breasts, trimmed
3/4 C yellow onion, chopped
3/4 C green bell pepper, chopped
3 cloves garlic, minced
11 oz whole kernel corn, drained
14 oz petite diced tomatoes, drained
15 oz black beans, drained and rinsed well
3/4 tsp ground black paper
1 1/2 – 2 tsp salt
4 C chicken broth
1/2 C enchilada sauce
1 C heavy cream
Monterey Jack cheese, shredded
Green onions, chopped
Seasoned tortilla strips

Directions

To the bowl of a 5-6 quart slow cooker, add whole uncooked chicken breasts, vegetables, beans, salt, pepper, chicken broth and enchilada sauce.

Cook on high for 4 hours. Remove chicken, shred and return to slow cooker.

Stir in heavy cream. Cover and continue cooking on high for an additional 30 minutes.

Divide among bowls, topping with cheese, onions and tortilla strips.