Lighter Slow Cooker Chicken Enchilada Soup - cooking recipe

Ingredients

2 cups red enchilada sauce
15 ounces . can pumpkin puree
15 ounces . can black beans, drained and rinsed
1 cup frozen sweet corn
1 cup finely chopped onion
4 ounces . can diced green chilies (not drained)
3 cups low sodium chicken broth
1 lb raw boneless skinless chicken breast
Optional toppings
shredded reduced-fat cheddar cheese, light sour cream or fat-free plain Greek yogurt, fresh cilantro

Preparation

Combine all ingredients except chicken in a slow cooker. Mix until uniform.
Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks.
Return chicken to the slow cooker, and mix well.