Chicken Enchilada Slow Cooker Soup from Kathy's Kitchen

Something very similar to this will appear in Kathy’s Kitchen soon. Sounds wonderful for the cold weather.

 

READY IN ABOUT 7 hrs

"A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three."

1 pound skinless, boneless chicken breast halves

 

1 (15.25 ounce) can whole kernel corn, drained

 

1 (14.5 ounce) can diced tomatoes including juice

 

1 (14.5 ounce) can chicken broth

 

1 (10 ounce) can enchilada sauce

 

1 (4 ounce) can diced green chiles

 

1 white onion, chopped

 

1/4 cup chopped fresh cilantro

 

2 bay leaves

 

3 cloves garlic, minced

 

1 teaspoon ground cumin

 

1 teaspoon chili powder

 

1 teaspoon salt

 

1/4 teaspoon ground black pepper, or to taste

PREP

15 mins

COOK

6 hrs 30 mins

READY IN

6 hrs 45 mins

Directions

1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.