Place chicken breasts in the slow cooker.
Add enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper.
Pour in chicken broth and stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender.
Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine.
Taste and adjust seasoning as needed.
Serve the soup hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
Enjoy!
