1 pound boneless skinless chicken breasts, cubed
1 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) cans kidney beans, rinsed and drained
1 cup whole-kernel corn
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (4-ounce) can diced green chiles or tomatillo salsa
1 yellow onion, peeled and diced
2 cups organic chicken broth
2 cups enchilada sauce
1 tablespoon taco seasoning
1/2 teaspoon kosher or sea
1/2 teaspoon black pepper
1 cup chopped fresh cilantro
1 cup whole grain tortilla chips or strips (optional)
Place chicken breast, black beans, kidney beans, corn, diced tomatoes, green chilies, and onion in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
Sprinkle with Taco Seasoning, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high 4-6 hours. Just before serving, remove chicken from the slow cooker.
Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro and tortilla strips, if desired. Or top with other optional garnishes
Yields: 8 servings
Serving Size: 1 cup
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g