Crock Pot Chicken Enchilada Soup

Name: Crock Pot Chicken Enchilada Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb skinless, boneless chicken breast halves; 1 can whole kernel corn (15.25 oz.); 1 can diced tomatoes including juice (14.5 oz.); 1 can chicken broth (14.5 oz.); 1 can enchilada sauce (10 oz.); 1 can green chilies; 1 white onion, chopped; 1/4 cup chopped fresh cilantro; 2 bay leaves; 3 clove garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 1/4 tsp ground black pepper, or to taste

davilaathome @cook_3241159

Pomona, California

I hope you enjoy this as much as my family did. :excited

davilaathome @cook_3241159

Pomona, California

I hope you enjoy this as much as my family did. :excited

Saved

Ingredients

6 servings

1 lbskinless, boneless chicken breast halves
1 canwhole kernel corn (15.25 oz.)
1 candiced tomatoes including juice (14.5 oz.)
1 canchicken broth (14.5 oz.)
1 canenchilada sauce (10 oz.)
1 cangreen chilies
1white onion, chopped
1/4 cupchopped fresh cilantro
2bay leaves
3 clovegarlic, minced
1 tspground cumin
1 tspchili powder
1 tspsalt
1/4 tspground black pepper, or to taste

Saved

Steps

1

Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
2

Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
3

Cook on low for 6 hours.
4

Transfer the chicken to a large plate, shred the meat with two forks.
5

Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.