Chicken Enchilada Slow Cooker Soup

1 pound skinless, boneless chicken breast halves 1 (15.25 ounce) can whole kernel corn, drained 1 (14.5 ounce) can diced tomatoes including juice 1 (14.5 ounce) can chicken broth 1 (10 ounce) can enchilada sauce 1 (4 ounce) can diced green chiles 1 white onion, chopped 1/4 cup chopped fresh cilantro 2 bay leaves 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper, or to taste
1 can black beans
.5 cup sour cream
.5 cup shredded cheddar cheese

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MMH1234.