Slow Cooker Chicken Enchilada Soup
- dohmeg
- Jan 6, 2020
- 1 min read
Chicken Enchilada Soup
Ingredients
1 pound boneless, skinless chicken breast 4 cups low-sodium chicken broth 1 15-ounce can black beans, drained 1 15-ounce jar low-sodium salsa 1/2 avocado, diced 12 tortilla chips, crumbled 1/3 avocado to top
Directions
Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup. Spoon soup into bowls, topping with avocado and tortilla chips.
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