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Crockpot Chicken Enchilada Soup

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1 1/2 lb

Chicken breasts, boneless skinless

1

Avocado

1

Cilantro, fresh

2 cups

Corn, organic

14 oz

Eyes peas beans, black

2 cloves

Garlic, fresh

2

Green bell peppers

1

Green onion

2

Jalapenos

14 oz

Or pinto beans, black

1

Red onion, small

1

Red onion

2 cups

Bone broth

1

jar Tomato sauce, organic

1 tsp

Sea salt

1 tbsp

Cumin, ground

1

Cheese

1 1/2 cups

Enchilada sauce