Monday, December 26, 2016

slow cooker enchilada soup... 4 hours

the goods:

2 boneless skinless chicken breasts
2 cups chicken stock or broth
1 can (10 ounces) red enchilada sauce (or 1 and 1/4 cup homemade)
2 cans (14 ounces each) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1 can (15 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chiles
2 garlic cloves, minced
1 white onion, diced
1 teaspoon cumin
1 teaspoon salt
garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until chicken is cooked through and shreds easily. Use two forks to shred chicken.
Serve warm with desired garnishes.

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