Crock Pot Green Enchilada Chicken Soup

Place chicken breasts in the bottom of a crock pot.

Add Ingredients:

Add diced green chilies, cream of chicken soup, chicken broth, onion, garlic, cumin, chili powder, salt, and black pepper.

Cook:

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

Shred Chicken:

Remove chicken and shred with two forks. Return shredded chicken to the crock pot.

Add Corn and Beans:

Stir in frozen corn and black beans. Cook an additional 15–20 minutes until heated through.

Serve:

Ladle soup into bowls. Top with shredded cheese, fresh cilantro, and tortilla chips if desired.

Serving and Storage Tips