Slow Cooker Chicken Enchilada Soup

Ingredients

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Instructions

• Add all the ingredients to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
• Use two forks to shred chicken.
• Serve hot with toppings, if desired.