This extra-flavorful Crock Pot Chicken Enchilada Soup is so quick to put together. It’s a clean-eating, gluten-free meal that will have you coming back for seconds every time!
2cupsfresh tomatoes,(approx. 2 large tomatoes), diced
4teaspoonchili powder
1tablespoonground cumin
1teaspoonsea salt
¼teaspoonground black pepper
3tablespoonfresh cilantro
2cupslow sodium chicken broth
1cupplain greek yogurt
Garnish: fresh limeoptional, cilantro, shredded jack cheese
Instructions
In a large crockpot, pour in the chile verde sauce, drained white beans, drained black beans, boneless skinless chicken thighs and breasts, diced fresh tomatoes, chili powder, cumin, sea salt, ground black pepper, chopped cilantro, and low sodium chicken broth. Stir to combine.
Now, cover and cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds.
Remove the chicken from the crockpot and set aside.
Add in plain greek yogurt into the crockpot and stir to combine.
Cover and cook on high for another 15-20 minutes, or until the yogurt melts completely and is easily stirred into the soup.
Shred the chicken with 2 forks and then add back into the soup.
To serve, top with a dollop of greek yogurt, shredded jack cheese, and extra cilantro and don’t forget the lime to squeeze on top.