Ingredients

The following ingredients have 4 Servings
  • 2-3 boneless skinless chicken breasts (equal to 1 pound)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 1/2 cups enchilada sauce
  • 1 15 ounce can chicken stock
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 1 14 ounce can fire-roasted diced tomatoes, with juice
  • 1 4 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 tablespoon chili in adobo (sauce only (can add more if you like extra heat))
  • 1/4 teaspoon garam masala
  • optional garnishes: tortilla chips (cilantro avocado, sour cream, shredded cheese)

Instruction

  • Add all of the ingredients to a slow cooker.
  • Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
  • Take the chicken out of the slow cooker and shred with two forks.
  • Add back to the soup and stir.
  • Serve hot with optional garnishes if desired.