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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