Envirotech Tasty Thursday- Slow Cooker E

Envirotech Tasty Thursday- Slow Cooker Enchilada Soup

2 Boneless, Skinless chicken breast
2 Cups chicken stock
1 1/4 Cup enchilada sauce (homemade or store bought)
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (4 ounce) can diced green chilies
2 cloves garlic, minced
1 white onion, diced
1 teaspoon ground cumin
1 teaspoon salt
NOTE-Please feel free to add fresh cilantro, diced avocado, shredded cheese, sour cream or tortilla strips/chips to garnish.

1. Sauté the garlic and onion over medium high heat until onion is translucent (light can pass through it).
2. Add remaining ingredients to slow cooker, along with cooked onion and garlic and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easy.

Homemade Enchilada Sauce Directions:

2 Tbsp. coconut oil
2 Tbsp. whole wheat or gluten free flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 Cups chicken stock

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for about one minute. Add the remaining seasonings and stir.

Courtesy: Terri Gallet