Chicken Enchilada Soup

5-7 frozen chicken breasts
1 can of corn drained
1 can of diced tomatoes (do not drain)
2 cups of chicken broth
1 can of red enchilada sauce
1 can of diced green chiles
1 can of black beans (optional)
1 white onion chopped
1 teaspoon of chili powder
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon pepper

Place chicken into the bottom of a slow cooker. Add the corn, beans, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

Cook on Low for 6 hours. Then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 1 hour. Serve with shredded cheese or sour cream on top.

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