Slow Cooker Chicken Enchilada Soup

Yields: 8 servings – Serving Size: 1 cup – Calories: 300 – Carbs: 40g Total Fat:6g – Protein: 26g

Ingredients

  •  1 pound boneless skinless chicken breasts
  • 1 (14oz) cans black beans, rinsed and drained
  • 1 (14oz) cans pinto beans, rinsed and drained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14 oz) can fire roasted diced tomatoes, with juice
  • 1 medium onion, peeled and diced
  • 2 cups chicken broth
  • 1 (8 oz) can enchilada sauce
  • 1 pouch taco seasoning
  • 1 cup chopped cilantro
  • 1 can salsa

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Directions

  • Place chicken, black beans, pinto beans, corn, tomatoes, salsa, and onion, and seasoning pouch in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
  • Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  • Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro .  Enjoy! 

Slow Cooker Chicken Enchilada Soup

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 (14oz) cans black beans, rinsed and drained
  • 1 (14oz) cans pinto beans, rinsed and drained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14 oz) can fire roasted diced tomatoes, with juice
  • 1 medium onion, peeled and diced
  • 2 cups chicken broth
  • 1 (8 oz) can enchilada sauce
  • 1 pouch taco seasoning
  • 1 cup chopped cilantro
  • 1 can salsa

Instructions

  1. Place chicken, black beans, pinto beans, corn, tomatoes, salsa, and onion, and seasoning pouch in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
  2. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  3. Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro . Enjoy!
http://revampfitness.com/slow-cooker-chicken-enchilada-soup/

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