Chicken Enchilada Soup

2 chicken breasts
2 C. enchilada sauce
14 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes with juice
2 C. frozen corn
1 can diced green chilies
1 small onion, finely diced
1 TBSP minced garlic
1/2 tsp. cumin
6 C. chicken stock
1 C. water
*Garnish with your favorite toppings

Directions:
Spray slow cooker with non stick spray. 
Add all ingredients to slow cooker.  Cover and cook on high 7-8 hours or low 3-4 hours.
Shred chicken before serving.

*Suggested garnish-sour cream, shredded cheese, green onion, avocado, tortilla strips, olives, and green onion.

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