- 1 can (15oz) petite diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) black beans, drained
- 10 oz frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 C chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tsp kosher salt
- 1 tsp oregano
- 1/4 tsp black pepper
- 1 bay leaf
- 2 boneless/skinless chicken breasts
- 1/2 C fresh cilantro, chopped
- 2 limes, juiced
- Tortilla chips, cheese, sour cream, avocado for serving
Combine all ingredients except for the
cilantro and lime juice in a slow-cooker.
Cook on HIGH for 3-4 hours or LOW for
6-8 hours.
Remove chicken from soup, shred into
bite-sized pieces and return to soup.
Stir in chopped cilantro and lime
juice.
Serve with tortilla chips, cheese, sour
cream, and avocado if desired.
