Slow Cooker Chicken Enchilada Soup
Author: Meghan Birt
Recipe type: Main Dish
Cuisine: Mexican
- 4 chicken breasts, cubed
- 1 onion, largely diced
- 2 colored peppers, largely diced
- 1 can organic black beans, drained
- 1 can diced green chilies
- 1 cup enchilada sauce (make sure it's organic and free of MSG and other chemical toxins). You can also sub in salsa if you have that on hand
- 1 pint organic grape or cherry tomatoes, whole (or jar of diced or whole tomatoes for a pantry option)
- In a crockpot layer the chicken, onions, peppers, black beans, green chilis and enchilada sauce and stir to combine
- Add the tomatoes whole on top of the dish
- Set the crockpot to 8 hours on low (the preferred method for the best dish) or 4 hours on high
- Serve warm with sour cream, cheese and sliced, fresh avocado
Recipe by Meghan Birt at https://meghanbirt.com/2015/04/slow-cooker-chicken-enchilada-soup/
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