2 pounds boneless skinless chicken breasts

1 ounce packet taco seasoning

32 ounce chicken broth

15 ounce red enchilada sauce

15 ounce can black beans, drained

14.5 ounce can petite diced tomatoes

10 ounce bag frozen corn, thawed

2 (4 oz) cans mild diced green chiles

1 large onion, diced

3-4 garlic cloves, minced

1 bay leaf

Fresh cilantro, for garnish

Crispy tortilla strips, for topping

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Place chicken breasts into the bottom of a slow cooker pot and season all over with taco seasoning.
Add the chicken broth, enchilada sauce, black beans, diced tomatoes, frozen corn, diced green chiles, onions, garlic, and bay leaf.
Cover with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked through and tender.
Once cooked, remove the breasts from the slow cooker and transfer to a chopping board. Shred into smaller chunks using two forks and then return to the soup. Stir to combine.
Garnish with fresh chopped cilantro and serve with crispy tortilla chips, cheese, sour cream, jalapenos, and lime wedges. Enjoy!

Storage Instructions: Allow to cool completely before covering. Store leftovers in an airtight container in the refrigerator for 3-4 days.