Slow Cooker Chicken Enchilada Soup

Ingredients (serves 8-10):

2 chicken breasts

2 (14 oz) cans of black beans, rinsed and drained

1 (14 oz) can of corn, drained

1 (14 oz) can of diced tomatoes, undrained

1 (4 oz) can of diced green chilies, undrained

1 onion, chopped

4 cloves garlic, minced

2 cups Chicken Broth

1 1/2 cups Enchilada Sauce (sub your favorite store-bought sauce!)

2 tsp salt

1 tsp cumin

1/4 cup cilantro, chopped

toppings: more cilantro, shredded cheese, sour cream, tortilla strips, sliced green onion, diced red onion, and diced avocado (toppings are optional- use what you like)


1. Add chicken, beans, corn, tomatoes, chilies, onion, garlic, broth, sauce, salt, and cumin to a slow cooker. Stir to combine. Place lid on slow cooker, and cook for 6-8 hours on low or 3-4 hours on high. Soup is done when chicken shreds easily with a fork. 

2. Shred all the chicken with 2 forks. Stir in cilantro.

3. Ladle soup into bowls, and serve with toppings.