Slow Cooker Mexican Chicken Soup

chicken soup


Nothing better than a super easy recipe with a lot of servings to last you the week!

2 pounds boneless, skinless chicken breasts

1 (15 oz) can diced tomatoes

1 1/2 cups Enchilada Sauce (I used Rick Bayless packets & green enchilada sauce… try finding one without added sugar)

1 medium onion, chopped

1 (4 oz) can chopped green chili peppers

2 gloves garlic, minced

1 32 oz carton low sodium chicken broth

1 (12 oz) bag frozen corn

1 (14.5 oz) can black beans, rinsed

1 cup water

1 T Cilantro (fresh or dried)

1 tsp cumin

1 tsp chili powder

1 tsp sea salt

1/4 tsp black pepper

1/4 cup cheese or avocado (optional)

  1. Place all ingredients except cheese/avocado into slow cooker. Stir & cover. Cook on low for 6 – 8 hours until chicken shreds easily with a fork.
  2. In last hour of cooking, shred chicken breasts and stir again, recover.


Serving Size: 1 1/2 cups

21 Day Fix Containers: 1 red, 1 green, 1/2 yellow, 1 blue if you use cheese or avocado



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