Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup {Absolutely delicious + so SIMPLE! This soup is PERFECT to serve in the Fall! 🍁🍂🍃 Throw it together in the morning, and come home to warm, tasty soup - no fuss!} . makes 5-6 servings Ingredients: 1.5 lbs. boneless skinless chicken breasts 2 cups bone broth, or organic chicken stock 1.5 cups enchilada sauce 14oz. black, or pinto beans rinsed and drained 14oz. black eyes peas beans, rinsed and drained 14-ounce jar of organic tomato sauce 2 cups organic corn (I used frozen) 2 green bell peppers, diced 2 jalapenos, sliced and seeded 2-3 cloves fresh garlic, minced 1 small red onion, diced 1 Tbsp ground cumin 1 tsp sea salt, or to your taste optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sliced green onion Instructions: Add all ingredients besides garnishes to a large crockpot, and stir gently to combine. Cook for 4-5 hours on High or 8-10 hours on Low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken breasts, then return back to crock pot and stir. Serve warm, with toppings of choice. You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months. ❤Rachel . . .

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all besides garnishes to a large crockpot, and stir gently to combine. Cook for 4-5 hours on High or 8-10 hours on Low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken breasts, then return back to crock pot and stir.

Step 2

Serve warm, with toppings of choice.

Step 3

You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months.

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