Ingredients crock pot chicken enchilada soup
1 lb skinless boneless chicken breast halves
1 can whole kernel corn (15.25 oz.)
1 can diced tomatoes including juice (14.5 oz.)
1 can chicken broth (14.5 oz.)
1 can enchilada sauce (10 oz.)
1 can green chilies
1 white onion chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 clove garlic minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp ground black pepper or to taste
how to make crock pot chicken enchilada soup
Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
Cook on low for 6 hours.
Transfer the chicken to a large plate, shred the meat with two forks.
Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.
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