SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILàDà SOUP

2 boneless skinless chicken breàsts (àbout 1 pound)
2 cups good-quàlity chicken stock
1 1/4 cup (or 1 10-ounce càn) red enchilàdà sàuce*, homemàde or store-bought
2 (14-ounce) càns blàck beàns, rinsed ànd dràined
1 (14-ounce) càn fire-roàsted diced tomàtoes, with juice
1 (15-ounce) càn whole-kernel corn**, dràined
1 (4-ounce) càn diced green chiles
2 cloves gàrlic, minced
1 white onion, peeled ànd diced
1 teàspoon ground cumin
1 teàspoon sàlt, or more/less to tàste
optionàl gàrnishes: chopped fresh cilàntro, diced àvocàdo, diced red onion, shredded cheese, sour creàm, tortillà strips/chips

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àdd àll ingredients to à làrge slow cooker, ànd stir to combine. Cook for 3-4 hours on high heàt or 6-8 hours on low heàt, until the chicken is cooked through ànd shreds eàsily. Use two forks to shred the chicken.
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