Thursday, January 8, 2015

Crockpot Enchilada Soup

I am about to introduce you to your new go-to crockpot meal! We make this practically once a week, and eat off the leftovers for lunch. It is delicious, and such an easy thing to throw together during the work week. 
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Serves 6
In your crockpot, add 2 or 3 raw chicken breasts. Coat with 1 packet of taco seasoning. (Or make your own with cumin, chili powder, and garlic powder) 
Top with the following:
1 (10 oz) can red enchilada sauce 
1 (15 oz) can black beans-drained, rinsed
1 (15 oz) can pinto beans-drained, rinsed
1 (15 oz) can diced tomatoes-drained
1 (15 oz) can corn-drained
1 (15 oz) can or carton chicken broth 
Stir to combine, and set your crockpot to low. Cook for 4-5 hours. 
Shred chicken with a fork, and stir. 
Serve along with tortilla chips and toppings such as shredded cheesesour cream, and scallions
Nutrition: (Soup only, toppings not included)
330 Calories, 4.4 g fat, 30 g protein, 12.4 g fiber
*I also used low sodium varieties of my canned items

Leave me a comment: Did you try it? What is your go-to crockpot recipe?



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