Slow Cooker Chicken Enchilada Soup

• Gluten free

• Meat

  • 2 Chicken breasts (about 1 pound, boneless skinless

• Produce

  • 2 (14-ounce cans Black beans
  • 1 (15-ounce can Corn, whole kernel
  • 2 cloves Garlic
  • 1 (4-ounce can Green chiles
  • 1 (14-ounce can Tomatoes, fire-roasted with juice
  • 1 White onion

• Canned Goods

  • 2 cups Chicken stock, good-quality

• Baking & Spices

  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Prepared

  • 1 1/4 cup Enchilada sauce, red homemade or store-bought

Found on gimmesomeoven.com

Description

Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)
• 2 cups good-quality chicken stock
• 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
• 2 (14-ounce) cans black beans, rinsed and drained
• 1 (14-ounce) can fire-roasted diced tomatoes, with juice
• 1 (15-ounce) can whole-kernel corn**, drained
• 1 (4-ounce) can diced green chiles
• 2 cloves garlic, minced
• 1 white onion, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon salt, or more/less to taste
• optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips