Chicken Enchilada Slow Cooker Soup

Ingredients

For 6 servings

• 1 item 1 (15.25 ounce) can whole kernel corn, drained
• 1 item 1 (14.5 ounce) can diced tomatoes including juice
• 1 item 1 (14.5 ounce) can chicken broth
• 1 item 1 (10 ounce) can enchilada sauce
• 1 item 1 (4 ounce) can diced green chiles
• 1 item 1 white onion, chopped
• 1 cup 1/4 cup chopped fresh cilantro
• 2 item 2 bay leaves
• 3 clove 3 cloves garlic, minced
• 1 teaspoon 1 teaspoon ground cumin
• 1 teaspoon 1 teaspoon chili powder
• 1 teaspoon 1 teaspoon salt
• 1 teaspoon 1/4 teaspoon ground black pepper, or to taste

Equipment

Large pot

How to make it

1. 1

   Prepare kernel corn, tomatoes including juice, chicken broth, enchilada sauce, green chiles, white onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper as listed.

2. 2

   Heat a large pot and cook white onion, garlic, and black pepper until softened.

3. 3

   Add kernel corn, chicken broth, enchilada sauce, green chiles, cilantro, bay leaves, cumin, and chili powder, followed by salt and tomatoes including juice; bring to a gentle simmer.

4. 4

   Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.