Thursday, March 29, 2012

Crock Pot Chicken Enchilada Soup

If you do not already have a crock pot, I strongly suggest that you invest in one!  They are so great because you can throw all the ingredients in before you leave in the morning and when you get home dinner is done - especially convenient for a busy student athlete!  Or, if you are really not a morning person, you can throw all the ingredients into a Slow Cooker Liner the night before and put it in the fridge; then in the morning, you just have to put the bag into the crock pot.  And the best part - no clean up required!  Does it get any easier?!?

I realize its getting a little warm for soup, but its never to warm for easy!

You will need the following:

1 can black beans, rinsed and drained
1 can diced tomatoes
10 oz frozen corn or 1 can of corn
1/2 white onion, chopped*
1/2 bell pepper, chopped (doesn't matter what color, I had a green one so that's what I used)*
10 oz can of enchilada sauce
1 can Healthy Request Cream of Chicken Soup
1 1/2 cups skim milk
5-6 frozen chicken breast strips (or 2-3 frozen chicken breasts)

*You can buy these pre-chopped in the produce department for added ease, but chop them yourself to save some money.  Also available in the frozen section of some stores.

After your onion and green pepper are chopped, combine them with the beans, tomatoes and corn in a slow cooker liner in your crock pot.

Place frozen chicken on top of veggies.

In a mixing bowl, combine enchilada sauce and cream of chicken soup.

Mix in milk until smooth.

Pour mixture into crock pot.

Cook on high for 4-6 hours or low for 6-8 hours.  Shred chicken (I just do it while it is still in the crock pot...its pretty tender so it just falls apart).

Top with low fat shredded cheese or sour cream/plain Greek yogurt, or better yet - avocado slices for some added healthy fats!

Adapted from here.


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