Crockpot Chicken Enchilada Soup Recipe
1.5 pound boneless skinless chicken breasts
2 cups bone broth, or organic chicken stock
1.5 cups enchilada sauce
14oz. black, or pinto beans rinsed and drained
14oz. black eyed peas beans, rinsed and drained
14-ounce tomato sauce
2 cups corn (can use frozen)
2 green bell peppers, diced
2 jalapenos, sliced and seeded
2-3 cloves fresh garlic, minced
1 small red onion, diced
1 Tbsp ground cumin
1 tsp sea salt, or to your taste
chopped fresh cilantro
diced red onion
sliced green onion
Add all ingredients to a large crockpot, and stir gently to combine.
Cook for 4-5 hours on High or 8-10 hours on low, until the chicken is cooked through and shreds easily.
Use forks to shred the chicken.
Serve warm, with toppings of choice.
You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months.