Instructions:
1. Place the chicken breasts in the crock pot.
2. In a bowl, combine the green enchilada sauce, diced green chilies, black beans, corn kernels, diced onion, minced garlic, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper. Mix well.
3. Pour the enchilada sauce mixture over the chicken in the crock pot, ensuring that the chicken is covered.
4. Cover the crock pot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
6. Stir the soup well to combine the shredded chicken with the flavorful broth.
7. Taste the soup and adjust the seasonings with salt and pepper, if needed.
8. Serve the green enchilada chicken soup hot in bowls. Top each bowl with shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and a squeeze of lime juice, if desired.
Enjoy the comforting and flavorful Crock Pot Green Enchilada Chicken Soup. The slow cooking process allows the flavors to meld together, resulting in a delicious and hearty soup. Customize it with your favorite toppings for a delightful meal.
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