Slow Cooker Enchilada Soup

Name: Slow Cooker Enchilada Soup
Ingredients: 2 cups chicken broth (from 32-oz carton), such as Progresso; 1 can (19 oz) mild or hot enchilada sauce, such as; 1 can (4.5 oz) chopped mild green chiles, such as Old El Paso; 1 package (20 oz) bone-in chicken breasts, skin removed; 1 can (15 oz) black beans, drained, rinsed, such as Progresso; 1 bag (12 oz) frozen corn, thawed, drained, such as Green Giant Steamer Niblets; Shredded Mexican cheese blend, if desired; Chopped fresh cilantro, if desired; Crushed tortilla chips, if desired

Slow Cooker Enchilada Soup was pinched from <a href="http://www.thedailymeal.com/recipes/slow-cooker-enchilada-soup-recipe" target="_blank">www.thedailymeal.com.</a>

"This enchilada soup packs a punch when zesty seasoning, such as Old El Paso, are added. A Mexican dinner that's ready for cooking in 10 minutes. Click here for more of the 101 Best Slow Cooker Recipes..."

INGREDIENTS

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2 cups chicken broth (from 32-oz carton), such as Progresso

•

1 can (19 oz) mild or hot enchilada sauce, such as

•

1 can (4.5 oz) chopped mild green chiles, such as Old El Paso

•

1 package (20 oz) bone-in chicken breasts, skin removed

•

1 can (15 oz) black beans, drained, rinsed, such as Progresso

•

1 bag (12 oz) frozen corn, thawed, drained, such as Green Giant Steamer Niblets

•

Shredded Mexican cheese blend, if desired

•

Chopped fresh cilantro, if desired

•

Crushed tortilla chips, if desired

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