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 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. Serve with diced avocado, greek yogurt, shredded cheese & tortilla chips This articel and recipe adopted from this site

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