Ingredients

The following ingredients have 8 Servings
  • 1  (15oz) can black beans, rinsed and drained
  • 1  (14.5ozo) can Rotel diced tomatoes and jalapenos
  • 1 (10oz) package frozen corn ½ cup onion, chopped
  • ½ cup bell pepper, diced
  • 1  (10oz) can Enchilada sauce
  • 5 cups of low fat, low sodium chicken broth
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

Instruction

  • 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.
  • Serving size: 1 1/2 cups