Crock Pot Chicken Enchilada Soup

Printed from Shayla’s Kitchen

Recipe From Sweet Treats and More, Adapted from allrecipes

2 c. chicken broth

1 10 oz. can enchilada sauce

1/4 c. sour cream

1 (16oz) can diced tomato

1 (4 oz) can diced green chili

1 can black beans, drained

1 cup frozen corn

1/2 tsp salt

1/2 tsp cumin

1/4 tsp pepper

4 boneless skinless chicken tenders (2 breasts OR abt 2 cups shredded turkey)

4  corn tortillas

Place everything but the tortillas in the crock pot, stir together, and cook on high for about 3 hours (or low for 6-8 hours).

Shred corn tortillas into small squares and stir into soup 5-10 minutes before serving.  Garnish with cheese, avocado, and additional sour cream if desired.