SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP

COOK TIME 3 hours
TOTAL TIME 3 hours
Serves: about 6 servings

INGREDIENTS

• 2 large chicken breasts, raw and thawed


• 1 10oz can red enchilada sauce


• 1 14oz can black beans, rinsed and drained


• 1 14oz can corn, drained


• 1 4-7oz can diced green chiles


• 1 14oz can diced tomatoes, with juice*


• 1 14oz can chicken broth


• 1 TBS minced garlic


• 1 tsp salt


• Optional Toppings:


• chopped cilantro


• tortilla strips


• sour cream


• shredded cheese


• avocado

INSTRUCTIONS

1. Add all the ingredients to the slow cooker and stir to combine.


2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)


3. Use two forks to shred chicken.


4. Serve hot with toppings, if desired.

NOTES
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor

source:http://lmld.org

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