Stephanie Sullivan: Recipe - Easy Chicken Enchilada Soup

October 14, 2022

INGREDIENTS:

1 teaspoon olive oil
1 cup onion, chopped
½ tablespoon garlic, minced (about 4 cloves)
1 cup bell peppers, chopped
1 lb. boneless skinless chicken breasts
1 cup jar enchilada sauce - low sodium
4 oz. can mild diced green chilis
1 cup water
2 cups chicken broth - low or no salt
1 teaspoon paprika
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon oregano
1 15 oz. can black beans, drained & rinsed - low or no salt
1 cup frozen corn, thawed

DIRECTIONS: Optional but recommended: In a sauté pan, heat olive oil. Sauté onions and garlic for 4-5 minutes until cooked. Add bell peppers and sauté for an additional 3 minutes. Add onion/garlic/pepper mixture to the crockpot base with raw chicken breasts, enchilada sauce, green chilis, water, broth, spices, beans and corn. Stir together. Cook on low for 6-8 hours or high for 3-4 hours. Remove cooked chicken from the pot. Shred chicken with two forks. Add shredded chicken back to the pot. Stir to combine & enjoy!

(Recipe and photo courtesy of The Clean Eating Couple)