Crockpot Chicken Enchilada Soup Recipe

Name: Crockpot Chicken Enchilada Soup Recipe
Ingredients: 1.5 pound 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

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Author : Rachel Maser - CleanFoodCrush

enchilada

Step 1

Add all ingredients to a large crockpot, and stir gently to combine.

Step 2

Cook for 4-5 hours on High or 8-10 hours on low, until the chicken is cooked through and shreds easily.

Step 3

Use two forks to shred the chicken.

Step 4

Serve warm, with toppings of choice.

Step 5

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

Crockpot Chicken Enchilada Soup Recipe

Author : Rachel Maser - CleanFoodCrush

Ingredients

Instructions

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