This is a variation of a recipe I found on the InterWebs. I changed it slightly because I despise corn in soups, and I didn't want to use cream cheese.
Ingredients
1 box (32 oz.) of reduced sodium chicken broth
1 large can of mild green enchilada sauce
2-3 4 oz. cans of diced green chiles
2/3 cup of water
2 tablespoons of ground cumin
1 tablespoon of chili powder
1 teaspoon of onion powder
1 teaspoon of ground roasted garlic powder
Process
Start with the chicken breasts. Trim and place them in a slow cooker and add some of the chicken broth to coat the bottom. Set on low for 4-6 hours.
After fully cooked, pull the chicken breasts and let them cool on a cutting board. Add the sauce, the rest of the broth, the chiles, water, and seasonings to the cooker. Set on high.
Shred the breasts and add to the slow cooker. After about an hour on high, set the cooker to low and cook for 2-3 hours.
I served it with rinsed pinto beans, which I added to the soup. As for garnishes, you could use chopped cilantro, shredded cheese, and jalapeños if so desired.
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