WW Crockpot Enchilada Soup

By pknaub

Ingredients

• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
• 1 package (10 ounce) frozen corn
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, diced
• 1 can (10 ounce) Enchilada sauce
• 5 cups of low fat, low sodium chicken broth
• 2 whole chicken breasts
• 1 cup shredded Monterrey Jack cheese

Details

Servings 2

Preparation

Step 1

In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.