Ingredients:
    2 boneless skinless chicken breasts (about 1 pound)
    2 cups good-quality chicken stock
    1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
    2 (14-ounce) cans black beans, rinsed and drained
    1 (14-ounce) can fire-roasted diced tomatoes, with juice
    1 (15-ounce) can whole-kernel corn**, drained
    1 (4-ounce) can diced green chiles
    2 cloves garlic, minced
    1 white onion, peeled and diced
    1 teaspoon ground cumin
    1 teaspoon salt, or more/less to taste
    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions:

    Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
    Serve warm, with optional garnishes.
    You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

1/If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.

2/If you don't like that much corn, just use half a can, drained