Ingredients

• 1 1/2 lb Chicken Breasts
• 1 Package Old el Paso mild taco seasoning
• 1 Tsp Ground black pepper
• 1/2 Tsp Chili powder
• 10 oz can Rotel, mild
• 2 Cups Red enchilada sauce
• 1 Can Mexicorn – drained
• 1 Can Black Beans – drained and rinsed
• 4 Cups Chicken broth, low-sodium

Toppings

• Shredded cheese
• Tortilla strips
• Cilantro
• Lime
• Sour cream
• Avacado – sliced

Directions

1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
3. Place the chicken back in the crockpot stir to combine.
4. Serve in a bowl and top with the toppings of your choice