Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

• boneless skinless chicken breast↗1 lb
• diced tomatoes30 ounces
• mild enchilada sauce10 ounces
• chopped green chilies4 ounces
• chicken stock↗1 quart
• black beans (or pinto beans)↗1

  15 ounce, or pinto beans

• frozen corn↗10 ounces
• medium chopped onion1⁄2
• chopped fresh cilantro1 tablespoon
• cumin↗1 teaspoon
• chili powder↗1 teaspoon
• salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips

  all are optional as garnish

Step-by-step instructions

1. 1

   Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.

2. 2

   After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.