Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 lbs. skinless, boneless chicken breast
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 (10-oz.) cans red enchilada sauce (mild or spicy)
  • 4 cups chicken broth
  • 2 (15-oz.) cans petite diced tomatoes (fire roasted, if desired)
  • 2 (15-oz.) cans black beans (rinsed and drained)
  • 2 (15-oz.) cans whole kernel corn (drained)
  • 1 (8-oz.) block Monterey Jack cheese (shredded)
  • fresh cilantro for garnish

Instruction

  • Heat the olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook another minute until fragrant.
  • Add the onions and garlic into the crock of a slow cooker and place the chicken breasts on top. Evenly sprinkle the chicken with the salt, chili powder, and cumin.
  • Next, add the enchilada sauce, chicken broth, tomatoes, black beans, and corn.
  • Cover the slow cooker with the lid and set to cook on LOW for 8 hours (or on HIGH for 5 hours). Remove the chicken to a plate and shred using 2 forks, then return to the pot.
  • Grate the cheese and stir into the soup until melted.
  • Serve immediately with corn chips or tortilla chips and garnish with cilantro, if desired.