Slow-Cooker Chicken Enchilada Soup
21 Day Fix Approved
Container Counts: 1 Green, 1 Red, 1/2 Yellow
Prep Time: 5 minutes
Cook Time: 4 hours
Serving Size: 2 green containers
Ingredients:
2-tsp. olive oil
½-cup chopped onion
2-garlic cloves, minced
3-cups veggie broth
1-8oz can tomato sauce
â…›-cup cilantro (fresh or that fun stuff in a tube)
1-15oz can no salt added black beans
1-14oz can diced tomatoes
2-cups frozen corn kernels
1-tsp. cumin
½-tsp/ ground oregano
2-cups shredded rotisserie chicken
Instructions:
1) Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
2) Add all ingredients to slow cooker.
3) Cover and cook on low for 5 hours.
4) Remove chicken strips from soup and shred,
5) Return to slow cooker.
I'm a lover of mexican food and soups...combine the two, and I'm in heaven. This fix-friendly recipe has the best of both worlds mixed into one delicious bowl. I found that it was easy to double the recipe, and then froze half into portions that I could pull out of my freezer as needed so that I wasn't eating it day-in and day-out and getting sick of it.