Chickadilla Soup (Chicken Enchilada Soup For The Slow Cooker)

• 1 lb boneless skinless chicken breast
• 30 ounces diced tomatoes
• 10 ounces mild enchilada sauce
• 4 ounces chopped green chilies
• 1 quart chicken stock
• 1 (15 ounce) can black beans (or pinto beans)
• 10 ounces frozen corn
• 1/2 medium chopped onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

1. Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
2. After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

chicken breast, tomatoes, enchilada sauce, green chilies, chicken, black beans, corn, onion, fresh cilantro, cumin, chili powder, salt, black pepper, avocado

Taken from www.food.com/recipe/chickadilla-soup-chicken-enchilada-soup-for-the-slow-cooker-489486 (may not work)