Lighter Slow Cooker Chicken Enchilada Soup

• 2 cups red enchilada sauce
• 15 ounces . can pumpkin puree
• 15 ounces . can black beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 cup finely chopped onion
• 4 ounces . can diced green chilies (not drained)
• 3 cups low sodium chicken broth
• 1 lb raw boneless skinless chicken breast
• Optional toppings
• shredded reduced-fat cheddar cheese, light sour cream or fat-free plain Greek yogurt, fresh cilantro

1. Combine all ingredients except chicken in a slow cooker. Mix until uniform.
2. Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.
3. Transfer chicken to a large bowl. Shred with two forks.
4. Return chicken to the slow cooker, and mix well.

red enchilada sauce, pumpkin puree, black beans, frozen sweet corn, onion, green chilies, chicken broth, chicken breast, toppings, cheddar cheese

Taken from www.food.com/recipe/lighter-slow-cooker-chicken-enchilada-soup-537179 (may not work)