Slow Cooker Chicken Enchilada Soup

INGREDIENTS

• 1/2 onion chopped
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 can black beans 14.5 ounces
• 2 cups frozen corn
• 1 can diced tomatoes with green chiles 10 ounces
• 1 can red enchilada sauce 10 ounces
• 2 cups chicken broth
• 2 large uncooked boneless skinless chicken breasts
• 1/2 cup cornmeal optional* see note

INSTRUCTIONS

• Add the onion, garlic, cumin, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to a slow cooker. Stir to combine. Then, place the chicken breasts in the slow cooker.
• Cover and cook on high for 4 hours or on low for 6-8 hours until the chicken is cooked through and tender.
• Remove the chicken breasts and shred. Add the shredded chicken back to the slow cooker and stir in the cornmeal if using. Season to taste with salt.
• Before serving, let the soup rest in the slow cooker for a few minutes so it can thicken and so the shredded chicken can soak up all the flavors.

NOTES

* If you’d like to thicken the soup, stir in 1/2 cup of cornmeal. It will give the soup a hearty texture and a slight corn tortilla flavor.