Description

This soup is healthier than most other chicken enchilada soups. It has no cheese or cream cheese in the actual soup. Individuals can lightly sprinkle some Mexican cheese on at the end and put on a little sour cream to their liking.

Ingredients

• 1 lb. chicken breasts, boneless, skinless
• 3 c. chicken broth
• 10 oz. can red enchilada sauce
• 15 oz. can black beans, drained and rinsed
• 15 oz. can sweet kernel corn, drained
• 1 1/2 t. ground cumin
• 1/2 t. garlic salt
• 1 T. minced onion
• juice of 1 lime
• garnish:
• tortilla cjips, Mexican cheese blend, sour cream

Steps

1. Line a slow cooker with a crock pot liner for easy clean-up.
2. In large slow cooker, add all ingredients. Turn on low and cook for 8 hours. Remove chicken and shred with two forks. Return to slow cooker.
3. Serve with tortilla strips and shredded cheddar cheese.