CHICKEN ENCHILADA SOUP

By charlotteh371

Ingredients

• 1 can red enchilada sauce
• 1 can green enchilada sauce
• 2 chicken breasts
• 1 tbs cumin
• 1 tbs coriander
• 1 tbs chili powder
• 1 tsp paprika
• 1/2 Tbs garlic powder
• 1 can whole kernel corn
• 1 can black beans
• 2 can diced tomatoes (Or 3-4 cups of fresh diced tomatoes)
• Garnish
• sour cream
• avocado
• cheese
• chips

Preparation

Step 1

In a slow cooker set to cook on low for 8-10 hours add in tomatoes, beans (undrained), corn (undrained), and half of each can of enchilada sauce.
Mix the spices together and add half to the slow cooker
Cook your chicken in a skillet over medium heat with the remaining enchilada sauce and spices. You can just let it simmer until it is cooked through.
Shred chicken (I do this by putting it in my Kitchen Aid mixer with the Paddle attachment, set to 2-3, and let it run for 30 seconds to a minute)
Add chicken and pan sauces to crock pot and let cook for 8-10 hours so flavors can meld
Serve with garnishments and enjoy