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

 

 

One thought on “Slow Cooker Mexican Chicken Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s