Crock Pot Chicken Enchilada Soup
Ingredients
- 6-7 pieces boneless skinless chicken breast (5-6 lbs)
- 4 cups chicken stock
- 2 10 oz cans enchilada sauce (I used green- but if you like it hotter - go with red)
- 2 14.5 oz cans diced tomatoes
- 2 4 oz cans diced green chilies
- 2 cups frozen whole kernel corn
- 2 14 oz cans black beans- drained (optional)
- 1 6 oz can pitted black olives- diced
- 3 cloves garlic- minced
- 1/2 white onion- peeled & diced
- 1 tsp gr. cumin
- salt & pepper to taste
Instructions
- Add all ingredients to slow cooker & cook on high 4-5 hours (on low 7-8 hours)
- Stir occasionally
- About 1 hour before serving - remove chicken into a large bowl & shred with 2 forks
- Return chicken to crock pot & allow to continue cooking remaining hour
- *Note - this FILLED my 4 qt. crock pot. If you have a smaller cooker- cut this recipe in half