Chicken Enchilada Soup



2 boneless skinless chicken breasts
2 cups chicken stock
1 bottle Chocolate Enchilada Sauce
2 cans black beans, rinsed and drained
1 can fire-roasted diced tomatoes, with juice
1 can whole-kernel corn, drained
1 small can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 tsp. ground cumin
Salt, to taste


  1. Add all ingredients to slow cooker, stir to combine.
  2. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily with two forks.
  3. Serve hot with cheese, sour cream, crumbled tortilla chips, salsa, or chocolate chipotle hot sauce. Enjoy!