Chicken Enchilada Soup

soups

This is a great slow-cooking soup that was submitted by Uncle Jim and Aunt Brenda. Super easy to make and perfect for lazy Sundays.

Ingredients

1 lb. Skinless Boneless Chicken Breast 5 Tenderloins
1- Jar Trader Joe's corn & Chile tomato less salsa 13.75 oz.
1- 14.5 oz. can Safeway fire roasted diced tomatoes including juice
1.5 cans chicken broth
1- 10 oz. can Enchilada Sauce
1- 4 oz. can Green Chilies
1/2 white onion, chopped
1/4 to 1/2 cup chopped celery
2 bay leaves (remove before serving)
3- cloves garlic
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 teaspoon salt
1-can Mexican Black Beans Drained (optional)

Instructions

Step 1
Rinse and pat dry chicken breast, then place in bottom of oiled slow cooker. Add all other mixed ingredients.

Step 2
Cook on low for 6 hours. Transfer chicken to large plate and shred the meat with 2 forks. Remove bay leaves and add black beans. Return chicken to slow cooker and continue cooking for additional 30 - 60 minutes.

Step 3
Garnish with sour cream, wedge of lime, avocado, cilantro, and tortilla strips.