Chicken Enchilada Soup

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From Nutritional Sarah on TikTok 

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3 skinless chicken breasts

Cumin, chili powder, garlic powder, onion powder, all to taste

1 can of corn, drained

1 can of diced tomatoes, with juice

16 ounces unsalted chicken broth or vegetable broth

1 can red enchilada sauce

1 can diced green chilies

Minced garlic, to taste

1/2 white onion, chopped (or use the whole onion if you like onions)

2 jalapenos, chopped (remove seeds if you don't like spicy, or you can also use the jarred diced jalapenos)

 

Lay the chicken in the crock pot or slow cooker and season with spices to your liking.

 

Add corn, tomatoes, chicken broth, enchilada sauce, green chilies, garlic, onion and jalapenos.

 

Cook on low for 6 hours or high for 4.

 

If you want a creamier base, add half and half about one hour before serving.

 

Before serving, shred the chicken. It should fall apart and shred very easily.

 

Serve topped with sour cream, cheese, green onion, avocado or whatever you'd like!