Chickadilla Soup

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l lb. boneless chicken breasts
30 oz diced tomatoes
10 oz mild enchilada sauce
4 oz chopped mild green chiles
1 quart chicken broth
2 15-oz cans black beans
10 oz frozen corn
1/2 medium onion, chopped
1 Tbsp chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper

Place all ingredients into a 6 quart slow cooker. Mix. Cook on Low for 6-8 hours or High for 3-4 hours.

After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cook time. Add serving options per taste (tortilla chips, sour cream, avocado, shredded cheese).

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