4 chicken breast
1 15oz can black beans (rinses & drained)
1 15oz can corn (drained)
1 8oz can green chili’s
1 15oz diced tomatoes
1 15oz can Red enchilada sauce
2 cups chicken stock
2 cups water
1 tbsp chili powder
1 tbsp garlic powder
1 tsp cumin
Salt/pepper to taste
Optional: to make creamy add in 1/2 cup heavy cream.
Shredded cheddar cheese
In crock pot place chicken in bottom of pan then add in canned items, liquids (except heavy cream) and seasonings. Cook on high for 4 hours. Remove lid and shred chicken. If you want to add a creamy element to soup add in heavy cream at this time and place lid back on. Reduce heat and let cook another hour. Top with toppings & Enjoy!
If using Instapot to cook and shred chicken (8 minutes in pot with 1/4 cup water)
If baking bake in oven bake at 350 degrees covered with foil with 1/4 cup water for 35 minutes or until chicken is cooked through and easy to shred.
Once chicken is cooked add all ingredients to pot and bring to a boil. Let boil 12-15 minutes then simmer another 10-15 minutes and your ready to serve.