Chicken Enchilada Slow Cooker Soup
Labels:
chicken
,
recipe
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Ingredients:
-
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
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1 (14.5 ounce) can chicken broth
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1 (10 ounce) can enchilada sauce
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1 (4 ounce) can diced green chiles
-
1 white onion, chopped
Directions:
- Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, 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 slow cooker and continue cooking for 30 minutes to 1 hour.
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