Chicken Enchilada Soup


Ingredients


  • 2 quarts chicken stock
  • 1 lb chicken breast
  • 1 small onion diced
  • 1 28 oz can diced tomatoes
  • 1 can black beans
  • 1 10 oz package frozen corn
  • 1 10 oz can mild enchilada sauce
  • 1/4 cup cilantro chopped
  • 2 TB chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sea salt
  • 1 tsp pepper

Instructions

  1. Combine all ingredients into slow cooker and cook for 8 hours on low.  After 7 hours, pull out chicken and shred.  Return chicken to pot and cook for one more hour.  
  2. Serve with diced avocado, greek yogurt, shredded cheese & tortilla chips

This articel and recipe adopted from this site

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