Crock Pot Chicken Enchilada Soup

🧂 Ingredients

• 2 cups salsa verde

  (see my easy recipe)
• 1 can white beans,

  low sodium, drained and rinsed
• 1 can black beans,

  low sodium, drained and rinsed
• ½ lb boneless skinless chicken thighs
• 1 lb boneless skinless chicken breasts
• 2 cups fresh tomatoes,

  (approx. 2 large tomatoes), diced
• 4 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 3 tablespoon fresh cilantro
• 2 cups low sodium chicken broth
• 1 cup plain greek yogurt
• Garnish: fresh lime

  optional, cilantro, shredded jack cheese

Instructions

• 1 In a large crockpot [https://www.amazon.com/gp/B004P2NG0K?tag=wwwasweetpeac-20],
  pour in the chile verde sauce
  [https://www.asweetpeachef.com/homemade-tomatillo-salsa-verde-recipe/], 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.
• 2 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.
• 3 Remove the chicken from the crockpot
  [https://www.amazon.com/gp/B004P2NG0K?tag=wwwasweetpeac-20] and set aside.
• 4 Add in plain greek yogurt into the crockpot
  [https://www.amazon.com/gp/B004P2NG0K?tag=wwwasweetpeac-20] and stir to combine.
• 5 Cover and cook on high for another 15-20 minutes, or until the yogurt melts
  completely and is easily stirred into the soup.
• 6 Shred the chicken with 2 forks and then add back into the soup.
• 7 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.

Nutrition Info