Crock Pot Green Enchilada Chicken Soup

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (10 oz) green enchilada sauce
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: cilantro for garnish
• Optional: lime wedges for serving

Instructions

1. Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
2. Add the diced onion and minced garlic on top of the chicken.
3. Pour the green enchilada sauce and chicken broth over the chicken and vegetables.
4. Add the drained black beans, frozen corn, cumin, chili powder, salt, and black pepper. Stir gently.
5. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
6. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
7. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Nutrition