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. Full recipe is posted below:

(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!

 

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