Slow Cooker Enchilada Soup

Posted on October 16

Ingredients:  

    2 boneless skinless chicken breasts (about 1 pound)
    2 cups chicken stock
    1 1/4 cup (or 1 10-ounce can) red enchilada sauce*
    2 (14-ounce) cans black beans, rinsed and drained
    1 (14-ounce) can fire-roasted diced tomatoes, with juice
    1 (15-ounce) can whole-kernel corn**, drained
    1 (4-ounce) can diced green chiles
    2 cloves garlic, minced
    1 white onion, peeled and diced
    1 teaspoon ground cumin
    1 teaspoon salt, or more/less to taste
    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions:   

1. Add all ingredients to a large slow cooker, 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 easily. Use two forks to shred the chicken.  

2. Serve warm, with optional garnishes.   

3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.

**If you don’t like that much corn, just use half a can, drained

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1. I wake up early enough to exercise every day.
2. I stopped bringing all grains into my home.
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To protect your kidneys, be sure to stay hydrated by drinking at least 64 oz of water per day (urine should be clear).
Avoid all artificial ingredients like artificial sweeteners and food dyes.
If it is not 100% real food, your kidneys will take a hit.
In addition to this chart, the following foods are beneficial as well: cabbage, cauliflower, apples, red grapes, eggs, fish and olive oil.
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