Slow Cooker Chicken Enchilada Soup

• 1 pound Skinless Chicken Breasts
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 1- 1/2 cup Enchilada Sauce
• 1 can 15 Oz Size, Chicken Stock
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Corn, Drained
• 1 can (14 Oz. Size) Fire-roasted Diced Tomatoes, With Juice
• 1 can (4 Oz. Size) Diced Green Chiles
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1/2 Tablespoons Chili In Adobo, Sauce Only (can Add More If You Like Extra Heat)
• 1/2 teaspoons Graham Masala

1. Add all of the ingredients to a slow cooker.
2. Cook for 68 hours on low or 34 hours on high or until the chicken is cooked through.
3. Take the chicken out of the slow cooker and shred with two forks.
4. Add back to the soup and stir.
5. Serve hot with optional garnishes if desired.

chicken breasts, onion, garlic, enchilada sauce, chicken, black beans, corn, tomatoes, green chiles, ground cumin, chili powder, if, graham masala

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-enchilada-soup-3/ (may not work)