Slow Cooker Chicken Enchilada Soup

Directions

Add all ingredients to a large 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.