Ingredients
1lbchicken breasts,boneless
1medium onion,diced
4garlic cloves,minced
10ozenchilada sauce,(1 can)
15ozchicken stock,(1 can)
15ozblack beans,(1 can), drained, rinsed
1cupfrozen corn,no need to thaw
14ozfire-roasted diced tomatoes,with juice
4ozgreen chiles,(1 can), diced
1tspground cumin
1tspchili powder
½tspchipotle chili powder
cheese,shredded
tortilla chips
cilantro
avocado
sour cream
Preparation
Add the chicken, onion, garlic, enchilada sauce, chicken stock, beans, corn, tomatoes, green chiles, cumin, chili and chipotle chili powder to a slow cooker.
Cook for 6 to 8 hours on Low or 3 to 4 hours on High or until the chicken is cooked through.
Take the chicken out of the slow cooker and shred with two forks. Add back to the soup and stir.
Serve hot with optional garnishes, and enjoy!
