Chicken Enchilada Soup
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A big bowl of chicken enchilada soup is yummy any day, but especially good on a super cold or rainy day. Serve with a side salad and some fresh fruit and dinner is done! This is a meal even my picky eater likes.
- 2 Cups Beef Broth, fat free
- 2-3 Chicken Breast
- 1 Can Sweet Cream Corn (or half bag of frozen corn)
- 2 Cans Enchilada sauce
- 1 Can Rotel
- 1 Can Green chiles
- 1 Can Black beans, rinsed
- 1 Onion, chopped
- 1 Teaspoon Cumin
- 3 Teaspoons garlic, minced
- 1 Cup Shredded Cheddar Cheese (or use reduced fat 2% milk)
- 1/2 Package Cream cheese (can use reduced fat)
Put the first 11 ingredients in the slow cooker. (To make it a freezer meal, put these ingredients in a gallon freezer bag)
Cook on LOW for 6-8 hours.
Pull the chicken out and shred it. Use a hand mixer to blend everything else in the slow cooker. When you blend the beans up, it thickens the soup so you don't have to use masa or corn starch.
Add the cream cheese and 1/2 cup of cheddar cheese 30 minutes before cooking time is done.
In your bowl, top with black pepper and sprinkle with cheddar cheese, a dollop of sour cream (or Greek yogurt) and some broken up tortilla chips. If you want to make this soup healthier, use the low fat options indicated with the (parenthesis ).
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