Slow Cooker Chicken Enchilada Soup

gimmesomeoven.com

Amylee Simo

2 boneless skinless chicken breasts (about 1 pound)

2 cups good-quality chicken stock

1 ¼ 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

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