Ingredients

The following ingredients have 9 Servings
  • green enchilada sauce
  • 1 lb. skinless chicken breasts
  • 2 cups reduced sodium chicken stock
  • 15 ounces black beans (rinsed and drained)
  • 1 1/2 cups corn (canned or frozen)
  • salt and pepper (to taste)
  • Serve with Greek yogurt or sour cream and tortilla chips (if desired)

Instruction

  • Season the chicken breasts with salt and pepper and set aside.
  • Place the green enchilada sauce in the slow cooker, and stir in the chicken stock. Add salt and pepper, to taste. Stir in the black beans and corn, then add the chicken. Cover and cook on low heat for 4 hours or until the chicken is cooked through.
  • Remove the chicken from the slow cooker and shred, then stir the shredded chicken into the soup. Ladle into bowls and serve with Greek yogurt or sour cream, and tortilla chips. Enjoy!