Crock Pot Chicken Enchilada Soup
1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained...
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chilies
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste
Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot. Add the corn, tomatoes, chicken broth, enchilada sauce, green chilies, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.
Makes 6 servings.