Chicken Enchilada Soup
Crockpot, Gluten Free and 21 day fix!
I found this recipe on Pinterest and, of course, I had to make some modifications. Because... well, I wanted real chicken in my soup. HA. Here is my version of the recipe.
Ingredients
- ½ cup chopped onion(or you can used onion flakes)
- 2 garlic cloves, minced
- 2 cans veggie broth
- 1 8oz can tomato sauce
- 1 15oz can no salt added black beans
- 1 14oz can rotel tomatoes
- 2 cups frozen corn kernels
- 1 tsp cumin
- ½ tsp ground oregano
- 1 pound chicken(I used frozen chicken that I had put up in large chunk sizes)
Instructions
- Add all ingredients to slow cooker.
- Cover and cook on low for 6 hours.
- Remove chicken from the crockpot and shred.
- Return to slow cooker.
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