This quick and easy slow cooker soup recipe is a perfect pick for meal planning during winter months. Tweet This! Best served (and enjoyed!) with friends and family.
Prep Time: 15 minutes |
Servings: 8 |
Ingredients
| • 1 lb. boneless, skinless chicken breasts |
| • 6 cups low sodium chicken broth |
| • 1 tbsp tomato paste |
| • ½ tsp salt |
| • ½ cup water |
| • ¼ tsp cumin |
| • 1 tsp chili powder |
| • ½ tsp garlic powder |
| • 3 garlic cloves, minced |
| • 1 medium onion, diced |
| • 1 red pepper, diced |
| • ¼ cup corn meal |
| • ½ cup reduced fat shredded cheese |
| • 1 – 8 oz. can diced tomatoes with green chiles |
| • 1 – 15 oz. can black beans, drained and rinsed |
| • 1 – 15 oz. can enchilada sauce |
| • OPTIONAL – cilantro and avocado, chopped* |
| • OPTIONAL – 1 cup tortilla chips, crushed* |
Instructions
1. Combine chicken breasts, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth and tomato paste into a large slow cooker.
2. Cook on low heat for 4 hours or until chicken shreds easily. Remove the chicken and shred with fork. Return to soup and add beans.
3. Mix the corn meal with ¼-½ cup of water (more if needed) until smooth. Add the soup, replace cover and let cook for 30 more minutes on low.
Variations
*If desired, garnish each bowl with shredded cheese, sliced avocado, nonfat plain greek yogurt, crushed tortilla chips and/or cilantro.
