INGREDIENTS
- 3 raw boneless, skinless chicken breasts
- 1 (15 ounce) can diced tomatoes
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 3 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can 99% fat-free chicken broth
- 1 TBSP cumin
- 1 TBSP chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
DIRECTIONS
Minutes to Prepare: 5 | Minutes to Cook: 360 | Number of Servings: 8
Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.
Remove chicken from soup and shred. Return chicken to soup, stir, and serve.
We like things spicy and flavorful, so I also add in a dash or two of cayenne.
NUTRITIONAL INFORMATION
Servings Per Recipe: 8 | Serving Size: 1 serving
- Calories93.4
- Total Fat1.9 g
- Saturated Fat0.3 g
- Polyunsaturated Fat0.4 g
- Monounsaturated Fat0.5 g
- Cholesterol18.6 mg
- Sodium841.3 mg
- Potassium252.9 mg
- Total Carbohydrate11.9 g
- Dietary Fiber2.1 g
- Sugars2.2 g
- Protein8.3 g
SmartPoints: 2
