Monday, November 18, 2013

Chicken Enchilada Soup

2 cans medium Old El Paso enchiliada sauce; 
2 boneless chicken breasts, boiled, cooled, drained, shredded; 
1 can black beans; 
1/2 pkg. frozen corn, 
2 cans diced fire-roasted tomatoes, cut into small pieces; 
2 c. low fat sharp shredded cheese. 

Add all ingredients together in crockpot on low for 8 hours. Garnish with cheese and non fat plain Greek yogurt if desired.

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