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Place chicken tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in chicken broth and season with cumin, salt, and paper. (If I use taco seasoning, I mix it with a bit of the broth then pour in) Layer in beans and frozen corn. Cook on low for 6-8 hours. Shred chicken when done, add back into soup. Serve with shredded cheese and tortilla strip chips. Sour cream also if preferred.
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