Slow Cooker Chicken Enchilada Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 1⅓ cups each)
 
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 2 cups low-sodium chicken stock
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) cans black beans, rinsed and drained
  • 1 (14 oz) can fire-roasted diced tomatoes, with juice
  • 1 (15 oz) can whole-kernel corn, drained
  • 1 (4 oz) can diced green chiles
  • 2 cloves garlic, minced
  • 1 onion, peeled and diced
  • 1 tsp ground cumin
Instructions
  1. Combine all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
  2. Remove chicken to a cutting board and shred using 2 forks; return to crock pot and stir to combine. Serve hot with toppings of preference, such as cilantro, sour cream, and shredded cheese, if desired.
Notes
Recipe slightly adapted from Gimme Some Oven
Nutrition Information
Serving size: approx. 1⅓ cups Calories: 171 Fat: 3.1 Carbohydrates: 19.4 Sugar: 3.8 Sodium: 471 Fiber: 5.4 Protein: 16.5 Cholesterol: 33
Recipe by Prevention RD at https://preventionrd.com/2014/11/slow-cooker-chicken-enchilada-soup-weekly-menu/