Chicken Enchilada Soup

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Ingredients

• 1.5 pounds chicken breast
• 4 cups chicken bone broth
• 1 can enchilada sauce
• 1 can fire-roasted diced tomatoes
• 1 can green chilies
• 1 can black beans, drained and rinsed
• 1 white onion, diced
• 1.5 cups frozen corn
• Garlic powder
• Onion powder
• Chili powder
• Paprika
• Cumin
• Salt
• Pepper
• 2 cups light Mexican cheese
• 1 cup nonfat plain Greek yogurt
• Cilantro, avocado, Greek yogurt, and corn chips for topping

Instructions

1. Place chicken breast in the crockpot and add chicken bone broth, enchilada sauce, fire-roasted diced tomatoes, green chilies, black beans, diced white onion, and frozen corn.
2. Season with garlic powder, onion powder, chili powder, paprika, cumin, salt, and pepper. Stir well.
3. Cook on low for about four hours. Remove chicken, shred it, and return it to the crockpot.
4. Add light Mexican cheese and nonfat plain Greek yogurt. Stir well.
5. Top with cilantro, avocado, Greek yogurt, and corn chips before serving. Enjoy!

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