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Enchilada soup may seem weird, but I personally love it more than actual enchiladas.
It has all the flavor in the broth and then the chunks in it make it all the better.
This one should be front and center in a cookbook. This is absolutely right.
You are going to have this in your pantry every day. That is what makes this so easy to make and enjoy. I could seriously eat this soup every single day!
2 large chicken breasts, raw and thawed
1 10oz can red enchilada sauce
1 14oz can Del Monte black beans, rinsed and drained
1 14oz can Del Monte corn, drained
1 4-7oz can diced green chiles
1 14oz can diced tomatoes, with juice
1 14oz can Swanson chicken stock
1 TBS minced garlic
1 tsp salt
Add all the ingredients to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or on low for 6-7 hours (or until chicken is cooked through)
Use two forks to shred chicken.
Serve hot with toppings, if desired.
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Quick Tip: A dollop of sour cream goes a long way with this one.