Crockpot Chicken Enchilada Soup
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Ingredients
8 servings
1 poundboneless skinless chicken breasts
cubed
1 x 14 ouncecans black beans
rinsed and drained
1 x 14 ouncecans kidney beans
rinsed and drained
1 x 14 ouncecan fire-roasted diced tomatoes with juice
1 x 4 ouncecan diced green chiles
or tomatillo salsa
1yellow onion
peeled and diced
2 cupschicken broth
organic
2 cupsenchilada sauce
1 tablespoontaco seasoning
½ teaspoonsea
or kosher
½ teaspoonblack pepper
Instructions
Step 1
Place chicken breast, black beans, kidney beans, diced tomatoes, green chilies, and onion in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
Step 2
Sprinkle with Taco Seasoning, salt, and pepper. Stir to combine.
Step 3
Cover and cook on low for 6-8 hours or on high 4-6 hours. Just before serving, remove chicken from the slow cooker.
Step 4
Shred with two forks, then return chicken to the soup. Stir until well mixed.
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