Ingredients – serving 6
- 2 boneless, skinless chicken breasts, raw or frozen
- 32 oz chicken broth
- 15 oz can black beans, drained, and rinsed
- 1 can pinto beans, drained and rinsed
- 14.5 oz can fire-roasted diced tomatoes, or diced tomatoes
- 1 cup frozen sweet corn
- 1/2 cup chopped roasted bell peppers
- 4.5 oz can dice green chiles
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1 lime, sliced in half
- Optional toppings: shredded cheese, sour cream, jalapenos, avocado, cilantro, or hot sauce.
Instructions
- Add chicken breasts, tomatoes, green chiles, bell peppers, green enchilada sauce to crock pot, if the chicken is frozen you can cook on low for 8hrs, if chicken is raw, cook on low for 4 hrs.
- After the chicken is cooked shred chicken with forks or with a hand blender, add the rest of the ingredients, you may not need the entire amount of chicken broth – add according to how soupy you like your soup.
- Top with optional toppings, serve with whole grain tortilla chips. Enjoy!
