Early this past summer, two of my amazing girlfriends, Katie and Lindsay, came to stay with us for a weekend. We had a fantastic time eating, drinking, and shopping at the “World’s Largest Garage Sale” (yes, it really is called that). One night we decided to stay in for dinner because Katie suggested a delicious slow cooker recipe that we could start in the early afternoon and come home to 6 hours later. I’ve never been huge on soups (aside from my four favorites that I’ve posted on this site) so I was a tiny bit skeptical. Well never underestimate a woman who works full time at a college, takes care of a family, and owns a CrossFit gym. We loved this soup and have made it several times since. It’s fantastically delicious and incredibly simple!

Print Chicken Enchilada Slow Cooker Soup Yield 6 servings This recipe was slightly adapted from "Ambernpetty" at AllRecipes.com. Ingredients 1 pound boneless, skinless chicken breasts

15 ounce can of whole kernel corn, drained

14 ounce can of diced tomatoes, with juice

16 ounces of chicken broth

10 ounce can of enchilada sauce

4 ounce can of diced green chiles

1 medium white onion, chopped small

1/4 cup chopped fresh cilantro

2 bay leaves

3 cloves minced garlic

1 tablespoon ground cumin

1 teaspoon chile powder

1 teaspoon salt

1/4 teaspoon ground black pepper

sour cream and corn chips for serving Instructions Place the chicken breasts in the bottom of your slow cooker. Add in the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper. Cook everything on low for 6 hours. After it’s done cooking, take the chicken breasts out of the soup and put them on a large plate. Shred the meat and then return it to the slow cooker. Continue to cook the soup for about 30-45 minutes more. Serve with a dollop of sour cream on top and some corn chips!