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February 6, 2019

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Crockpot Chicken Enchilada Soup Recipe

December 12, 2017

 

 

Ingredients

  • 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

Optional garnishes:

  • chopped fresh cilantro

  • diced avocado

  • diced red onion

  • shredded cheese

  • sliced green onion

Instructions

  1. Add all ingredients to a large crockpot, and stir gently to combine.

  2. Cook for 4-5 hours on High or 8-10 hours on low, until the chicken is cooked through and shreds easily.

  3. Use forks to shred the chicken.

  4. Serve warm, with toppings of choice.

  5. You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months.

     

     

     

     

     

     

     

     

     

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