13 Egg Baskets

 

One of the reasons I make soup at least once a week is because it's a great way to use up leftovers. Last week I slipped half an onion I’d sliced for burgers, 1/4 cup of salsa, 1/2 a cup of rice, and a handful of cherry tomatoes into this soup, and it was delicious.

 

Slow Cooker Chicken Enchilada Soup

 

1 pound skinless, boneless chicken breast

1 (15.25 ounce) can whole kernel corn, drained

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can chicken broth

1 (10 ounce) can enchilada sauce

1 (4 ounce) can green chiles

1 (15 ounce) can black beans, drained

1 onion, chopped

2 bay leaves

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

 

Place chicken in slow cooker, add remaining ingredients. Cover and cook on low 6 hours. Discard bay leaves. Remove and shred chicken; return to pot. Cook another 30 minutes. Serve with avocado, shredded cheddar, and sour cream.