Lighter Crockpot Chicken Enchilada Soup

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 28 oz Black beans
  • 1 Cilantro
  • 3 cloves Garlic
  • 4 oz Green chiles
  • 1 Onion
  • 1 Sweet pepper
  • 15 oz Tomatoes

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 4 oz Cream cheese

• Prepared

  • 1 cup Enchilada sauce

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 boneless skinless chicken breasts
• 4 oz green chiles
• 28 oz black beans
• 15 oz diced tomatoes
• Salt and pepper to taste
• 4 oz cream cheese
• 1 onion
• 3 cloves garlic
• 1 sweet pepper
• 3 cups chicken broth
• 1 cup enchilada sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Cilantro, tortilla strips, and avocado for serving
• 2 medium boneless skinless chicken breasts
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 large sweet pepper, diced
• 1 can (28 oz) black beans, drained and rinsed
• 1 can (4 oz) green chiles, drained
• 1 can (15 oz) diced tomatoes
• 3 cups chicken broth
• 1 cup enchilada sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 oz cream cheese, softened and cubed
• Minced cilantro, tortilla strips, and diced avocado for serving

Directions

• In a 4-qt slow cooker, combine chicken, onion, garlic, sweet pepper, black beans, green chiles, diced tomatoes, chicken broth, enchilada sauce, seasonings, and salt and pepper for seasoning. Cover crockpot and cook on high 3-4 hours or until chicken registers 165F. Remove chicken from slow cooker and use two forks to shred. Return to crockpot and stir in cubed cream cheese. Cover crockpot and cook on high an additional 1 hour until soup is creamy and cream cheese is melted.
• Season soup with salt and pepper to taste and serve hot with cilantro, tortilla strips, and avocado on top. Enjoy!

Nutrition