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.