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Slow Cooker Chicken Enchilada Soup

Liz DellaCroce
  • 250 minutes
  • Serves 4

INGREDIENTS

2

chicken breasts (boneless, skinless)

1

medium onion (diced)

1

red bell pepper (seeded and diced)

1

medium zucchini (diced)

15 oz

fire roasted diced tomatoes

15 oz

can black beans (drained and rinsed)

1 cup

corn kernels (fresh or frozen)

2

chipotle peppers in adobo sauce (minced)

1 tsp

salt

1/2 tsp

pepper

2 tsp

cumin

1 tsp

smoked paprika

1 tsp

garlic powder

1/2 tsp

oregano

4 cups

chicken broth (low sodium)

1/2 cup

sharp Cheddar cheese (shredded - garnish)

diced avocado, cilantro, tortilla chips (optional garnishes)

1 cup

whole milk plain Greek yogurt

1 tbsp

lime juice

1 tsp

lime zest

1/2 tsp

cumin

salt and pepper