Chicken Enchilada Slow Cooker Soup

Ingredients

• 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

Directions

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.