(6) Six servings

Ingredients
2 large chicken breasts, raw and untrimmed              1 14 oz. can corn, drained
1 10 oz. can red enchilada sauce                                1 14 oz. can black beans, rinsed and drained
1 4 oz. can diced green chilies                                    1 14 oz. can diced tomatoes with juice*
1 14 oz. can chicken broth                                          1 Tablespoon minced garlic
1 teaspoon salt                                                           1 teaspoon cumin
Optional garnishes
chopped cilantro                                                         tortilla strips
sour cream                                                                  shredded cheese
avocado                                                                       squeeze of lime

Instructions

Add all the ingredients in a slow cooker and stir to combine. Cook on high for 3-4 hours or low for 5-6 hours or until chicken is cooked through. Use two forks to shred the chicken. Serve hot with desired toppings.

Notes

I like using Rotel brand tomatoes with green chilies. I also used chicken breasts that were already cooked; the pulled chicken you find in the deli would be great. I also added an 8 oz. block of cream cheese. Using this method, the soup takes about a half hour. Put all the ingredients in the pot and simmer, stirring occasionally, until warmed through.