This turned out to be a great hands-off approach to a delicious meal. I did all of the prep the night before, which made for an even easier day. The soup was flavorful and the chicken was super tender and well marinated! My husband ate two bowls, and polished off the leftovers today. Definitely adding it to the recipe collection.
Slow Cooker Chicken Enchilada Soup
Ingredients: 1.5 lb boneless, skinless chicken breast
14.5 oz corn
14.5 oz diced tomatoes w/juice
14.5 oz chicken broth
10 oz enchilada sauce
4 oz diced green chiles
1 white onion, chopped
1/4 cup cilantro
3 garlic cloves, minced
1 tsp ground cumin
1tsp chili powder
1 tsp salt
(The recipe I found on allrecipes.com also asked for 2 bay leaves)
Place chicken at the bottom of a slow cooker. Add remaining ingredients. Cook on low for 6 hours. Then, remove chicken, shred, and return to slow cooker. Continue cooking for 30 minutes-1 hour.
I enjoyed it as it, but my husband said it was really good with shredded cheese and sour cream too!