Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup
servings4 
author Sara Welch

INGREDIENTS
▢1 pound boneless skinless chicken breasts
▢2 teaspoons chili powder
▢1 teaspoon cumin
▢1 teaspoon salt
▢½ teaspoon pepper
▢½ teaspoon garlic powder
▢1 ½ cups frozen corn kernels
▢15 ounces black beans 1 can, rinsed and drained
▢½ cup finely diced onion
▢1 red bell pepper cored seeded and finely diced
▢14 ½ ounces diced tomatoes
▢10 ounces red enchilada sauce
▢2 cups chicken broth

TOPPINGS FOR SERVING (optional)
▢tortilla strips
▢sour cream
▢cilantro chopped
▢avocado diced
▢cheese shredded

INSTRUCTIONS
1.Place the chicken breasts at the bottom of a slow cooker.
2.Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
3.Add the corn, black beans, onion and bell pepper to the slow cooker.
4.Pour in the tomatoes, enchilada sauce and chicken broth.
5.Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
6.Remove the top and shred the chicken breasts with two forks.
7.Ladle into bowls and serve with your choice of toppings.