Chicken Enchilada Soup

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

1. Add all ingredients to slow cooker.
2. Cover and cook on low for 6 hours.
3. Remove chicken from the crockpot and shred.
4. Return to slow cooker.