Chicken Enchilada Soup
3 votes, 4.67 avg. rating
Serves: 6-8

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Image credit: Shutterstock


Ingredients

  • 2 lbs boneless chicken breast
  • 2 cups chicken stock, low-sodium
  • 1 15-ounce can of medium enchilada sauce
  • 1 15-ounce can of black beans, rinsed & drained (or 1.5 cups dry beans, prepared)
  • 1 15-ounce can of red kidney beans, rinsed & drained (or 1.5 cups dry beans, prepared)
  • 2 15-ounce cans tomatoes with juice
  • 2 cloves minced garlic
  • 1 white onion, diced
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • ¼ tsp turmeric
  • Optional: ¼ tsp chili powder


Directions

  1. Add all ingredients to the slow cooker.
  2. Stir ingredients together.
  3. Cook on high 3-4 hours or low 6-8 hours.
  4. When finished, shred chicken with a fork.
  5. Top with fresh cilantro, vegan cheese, or avocado.


What Our Clients Say*

Glenn was in an accident with a hockey puck that made it so his mouth had to be wired shut! While he was going through recovery he found that Organifi Protein sustained him in a healthy way where he was able to maintain his muscle mass while still be able to loose weight.

-Tragedy Turns to Opportunity, Weightloss and Holistic Health

Glenn was in an accident with a hockey puck that made it so his mouth had to be wired shut! While he was going through recovery he found that Organifi Protein sustained him in a healthy way where he was able to maintain his muscle mass while still be able to loose weight.

-Tragedy Turns to Opportunity, Weightloss and Holistic Health
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