This is what I'll be serving for easter! Slow cooker Mexican soup

I SERIOUSLY LOVE THIS DISH, IT'S ONE OF MY ALL TIME FAVORITES!!!!  

If you train with me and get my meal plans you've probably already made it, and if not, you will!  I make this for almost every party, get together, or big dinner I have because everyone love it!!!  & It's really easy to modify for those guests who maybe don't share your same healthy eating desires!!!! :) LOL!

When you serve the soup have sliced avocado and low fat sour cream on hand for you and your clean eating friends to enjoy on top of your soup.

THEN....

Have cheese and chips for you're not so clean eating friends to add to theirs! :)

psssst.... Then when they are eating their cheese and chips you can dig into that healthy avocado and picture how great you'll be looking down at the river in your bikini this summer! :)  

Slow cooker Mexican chicken soup

I love being able to prepare a great tasting meal, and have it slow cook all day and come home and have dinner ready! I served the Mexican Chicken Soup over Brown rice, for my family and sprinkled with a little bit of cheddar cheese (of course) and I toasted a Brown rice wrap in the oven, and they crisp up like toasted crackers, so of course crumbled in our soups was just the perfect combo. For the family.  I just had mine plane and it was wayyyyy tasty!

Ingredients

(1) 14.5 oz. can fire roasted tomatoes

(1) 14.5 oz. can low sodium chicken broth

10 oz. red enchilada sauce (see below)

2 cups water

1/2 medium onion, diced

2 garlic cloves, minced

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. dried cilantro

1/4 tsp. red chili flakes

1 bay leaf

3 boneless skinless chicken breasts, i prefer them on the slightly thicker side for this recipe

1 can black beans, drained and rinsed

(1) 10 oz. pkg. frozen corn, thawed

Black pepper, to taste

Instructions

1. Place all ingredients from fire roasted tomatoes to 3 boneless skinless chicken breasts in a large crock pot and cook on low for 6-8 hours.



2. When soup is finished cooking, remove chicken breast and allow to cool down, so you are able to pull apart the chicken and shred the chicken without burning your fingers. Add shredded chicken back to your crock pot, along with your drained and rinsed black beans, and corn. Season to taste with black pepper. And continue cooking until everything has been heated through.



3.Enjoy soup served over cooked brown rice or even quinoa for some extra protein! 

** If you can't find fire roasted tomatoes - I purchase mine from Trader Joes, I recommend just using a can of diced tomatoes and addition a

4 oz. can of diced green chilies.

**Make sure you read your ingredient list if you purchase Enchilada Sauce, I prefer to make my own, it takes minutes to prepare,  I listed the recipe below

YIELD: 6 servings 
PREPARATION TIME: 15 minutes 
COOKING TIME: 6-8 hours in Slow Cooker 

ENCHILADA SAUCE INGREDIENTS:

2 garlic cloves, minced

1-2 Tbsp. chipotle chilies in adobo

1-1/2 cups tomato sauce

1/2 tsp. chipotle powder

1/2 tsp. ground cumin

3/4 cup chicken broth

Black pepper, to taste

Instructions

1. In a medium saucepan, spray your cooking olive oil and sauté your garlic. Add chilis, chili powder, cumin, chicken broth, tomato sauce and black pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.