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