Crock Pot Chicken Enchilada Soup

• 1 lb skinless, boneless chicken breast halves
• 1 can whole kernel corn (15.25 oz.)
• 1 can diced tomatoes including juice (14.5 oz.)
• 1 can chicken broth (14.5 oz.)
• 1 can enchilada sauce (10 oz.)
• 1 can green chilies
• 1 white onion, chopped
• 1/4 cup chopped fresh cilantro
• 2 bay leaves
• 3 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp ground black pepper, or to taste

1. Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
2. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
3. Cook on low for 6 hours.
4. Transfer the chicken to a large plate, shred the meat with two forks.
5. Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.

skinless, whole kernel corn, tomatoes including juice, chicken broth, enchilada sauce, green chilies, white onion, fresh cilantro, bay leaves, clove garlic, ground cumin, chili powder, salt, ground black pepper

Taken from cookpad.com/us/recipes/342254-crock-pot-chicken-enchilada-soup (may not work)