Chickadilla Soup (Chicken Enchilada Soup For The Slow Cooker) - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
30 ounces diced tomatoes
10 ounces mild enchilada sauce
4 ounces chopped green chilies
1 quart chicken stock
1 (15 ounce) can black beans (or pinto beans)
10 ounces frozen corn
1/2 medium chopped onion
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

Preparation

Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.