Chicken Enchilada Soup

Ingredients

• 2 quarts chicken stock
• 1 lb chicken breast
• 1 small onion diced
• 1 28 oz can diced tomatoes
• 1 can black beans
• 1 10 oz package frozen corn
• 1 10 oz can mild enchilada sauce
• 1/4 cup cilantro chopped
• 2 TB chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sea salt
• 1 tsp pepper

Instructions

1. Combine all ingredients into slow cooker and cook for 8 hours on low.  After 7 hours, pull out chicken and shred.  Return chicken to pot and cook for one more hour.  
2. Serve with diced avocado, greek yogurt, shredded cheese & tortilla chips

This articel and recipe adopted from this site