- 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
- 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.
- 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.
04/13/2018
recipepes.com
Chicken Enchilada Slow Cooker Soup, recipe
PT15M
PT1H
5
455 calories
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