Slow Cooker Chicken Enchilada Soup

Now that I'm in school, full time student teaching and have a baby on the way... I don't have much time to cook long, time-consuming meals anymore. All that being said...the crockpot is my new best friend. I can make fabulous meals quick and easy. The crockpot does all the cooking...it just takes a few minutes of prep. Here is a crockpot recipe I made last week and it was amazing. This recipe makes a ton...it can feed up to 5-6 people or last as lunch for the whole week (that's what I did). This recipe is also SUPER easy... so if you don't have a lot of time and want a great meal...this is the perfect soup to make.

Ingredients:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.