-1 can black beans
-1 can Rotel (tomatoes & green chilis)
-1 can enchilada sauce
-1 cup corn (frozen or fresh)
-1 cup bell pepper, diced
-2 cups chicken stock, bone broth, or just water
-2 chicken breasts
-1 tsp cumin
-1 tsp chili powder
-1 tsp salt
Crock Pot: Put everything in the Crock Pot for 4 hours on high or 6-7 on low. Remove chicken at the end, shred it, stir it back in.
Instant Pot: Put everything in the Instant Pot, close and seal. Cook on manual pressure for 20 minutes. Natural release for 10 minutes, then release the seal. Remove and shred chicken, then stir it back in.
Stove Top: Saute the bell peppers in a little bit of olive oil. Add in remaining ingredients and stir well. Bring to a boil, reduce heat to low, and cover pot with a lid. Allow to simmer for 30 minutes or so. Remove chicken, make sure it is cooked through. Shred the chicken, add it back in to the soup.
Serve with tortilla chips, cheese, avocado, you name it.