Slow Cooker Chicken Enchilada Soup

It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features

Slow Cooker Chicken Enchilada Soup

(makes 4-6 servings)

• 1 pound boneless skinless chicken breasts

• 1/2  cup yellow onion, diced

• 3 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-ounce can tomato sauce

• 1 15-ounce can fire-roasted diced tomatoes

• 1 tablespoon chipotle chilies in adobo sauce

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 2 teaspoons dried oregano

• 2 teaspoons smoked paprika

• 1 teaspoon sea salt

1. Place all ingredients in a large slow cooker and stir well to combine. Cook on low for 6-7 hours, until the chicken is very tender.

2. Transfer the chicken breasts to a cutting board and shred the meat using two forks. Place the shredded chicken back into the slow cooker, stir well, and cook for an additional 15-20 minutes.

3. Enjoy!