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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