Clean Eating Chicken Enchilada Soup For Chilly Friday Nights

My children love eating this with Xochitl chips. You can make this soup a bit spicier, if you would like. This current recipe is mild. It's a great comfort food and was a family hit when I served this!

This recipe is so simple to make and put together. You can quickly make this before leaving for work in the morning. This recipe will make enough to serve 6 people. It will freeze nicely as well and will make great lunches for the next day. So let's get to it! Here is the recipe to make this awesome soup:

• 2 tsp of liquid coconut oil (olive oil is acceptable as well)

• ½ cup chopped sweet onion

• 2 garlic cloves, minced

• 3 cups veggie or chicken broth (make sure it's low sodium)

• 1 8oz canof organic tomato sauce

• ⅛ cup cilantro (fresh is best)

• 1 15oz can no salt added or low sodium black beans

• 1 14oz can diced tomatoes or freshly chopped tomatoes

• 2 cups shoepeg corn (rinsed and drained)

• 1 tsp cumin

• ½ tsp ground oregano

• 3-5 chicken boneless breast (depending on how many people you are serving)

Instructions

1. Heat oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.

2. Add all ingredients to slow cooker. (rinse canned items when needed)

3. Cover and cook on low for 5 hours.

4. Remove chicken breasts from soup and shred.

5. Return to slow cooker on low or warm until you serve.

You can serve with natural sour cream or plain greek yogurt as a topping and shredded cheese on top as well too. I hope you enjoy this soup!