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The ingredients needed to prepare Crock Pot Chicken Enchilada Soup:
- Take 1 lb skinless, boneless chicken breast halves
- Get 1 can whole kernel corn (15.25 oz.)
- You need 1 can diced tomatoes including juice (14.5 oz.)
- Use 1 can chicken broth (14.5 oz.)
- Get 1 can enchilada sauce (10 oz.)
- Provide 1 can green chilies
- Use 1 white onion, chopped
- Use 1/4 cup chopped fresh cilantro
- Get 2 bay leaves
- Get 3 clove garlic, minced
- Get 1 tsp ground cumin
- Use 1 tsp chili powder
- Use 1 tsp salt
- Use 1/4 tsp ground black pepper, or to taste
Instructions to make Crock Pot Chicken Enchilada Soup:
- Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
- Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
- Cook on low for 6 hours.
- Transfer the chicken to a large plate, shred the meat with two forks.
- Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.
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