Crockpot Enchilada Soup

• Gluten free

• Meat

  • 1 Chicken breast, boneless

• Produce

  • 1 can Black beans
  • 1/4 cup Cilantro, fresh leaves (and then chopped
  • 1 (10 ounce package Corn, frozen
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 1 (14.5 ounce can Chicken broth, low-sodium

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Prepared

  • 2 (10 ounce cans Enchilada sauce

Found on couponcravings.com

Description

Ingredients

• Boneless Chicken Breast
• 1 T vegetable oil
• salt & pepper to taste
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 T chili powder
• 1 T ground cumin
• ¼ cup fresh cilantro leaves (and then chopped)
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (10 ounce) cans enchilada sauce
• 1 (14.5 ounce) can low sodium chicken broth
• 1 can black beans, undrained
• 1 (10 ounce) package frozen corn, thawed

Directions

• Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpot) on medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
• Add all other ingredients into the crockpot (including chicken), cover and turn on high for two hours.
• Remove chicken and shred with forks or with a hand mixer.
• Add chicken back to the crockpot, season with salt & pepper to taste and enjoy!
• ** Top with sour cream, tortilla strips or crushed tortilla chips.
• The leftovers are even better!