Slow Cooker Chicken Enchilada Soup

Ingredients

1 Pound(s) Chicken Breast skinless, halves
1 Can(s) Corn (15.25 ounce, drained)
1 Can(s) Diced Tomatoes (14.5 ounce, diced, including juice )
1 Can(s) Chicken Broth (14.5 ounce)
1 Can(s) Enchilada Sauce (10 ounce)
1 Can(s) Green Chiles (4 ounce)
1 Onion chopped
¼ Cup(s) Cilantro
2 Bay Leaf
3 Garlic Cloves (minced)
1 Teaspoon(s) Cumin
1 Teaspoon(s) Chili Powder
1 Teaspoon(s) Salt
¼ Teaspoon(s) Ground Black Pepper or to taste

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Nutrition

• Calories 186
• Protein 18.4g
• Carbohydrates 22.9g
• Fat 3.4g
• Cholesterol 39mg
• Sodium 1074.7mg

How to make Slow Cooker Chicken Enchilada Soup

• 01
  Start by rinsing and patting dry the chicken breasts, then place them into the bottom of the Slow Cooker (the star of the show!).
• 02
  Add in the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt and black pepper.
• 03
  Cook on Low for 6 hours, then transfer the chicken to a large plate and Shred the meat with two forks. Return the chicken to the Slow Cooker and cook for another 30 minutes to 1 hour - you’ll know it’s done when your house smells deliciously amazing! Enjoy!!