Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

By Logan's Mommy on October 29, 2012

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Ingredients

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) cans 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)

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