Chicken Enchilada Soup

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Place all ingredients except for the optional garnishes into a large slow cooker and stir to combine.

Cover and cook on high heat for 3-4 hours or on low heat for 6-8 hours, until the chicken is fully cooked and can be easily shredded with two forks.

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Shred the chicken inside the slow cooker, then stir to mix the chicken back into the soup.

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Serve the soup warm with any combination of the optional garnishes.

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