Slow Cooker Chicken Enchilada Soup

Ingredients

• 41 oz (2.56 lbs) boneless skinless chicken breasts
• 2 cups fat-free, low sodium chicken broth
• 1 can red enchilada sauce
• 1 (14 oz) can fire-roasted diced tomatoes, with juice
• 1 (4 oz) can diced green chilies
• 1 ¾ cups Rotel
• 1 clove garlic, minced
• 1 cup green spring onion, peeled and diced
• 1 tsp ground cumin
• ½ tsp salt
• 6 oz low fat cheddar cheese

Directions

1. Add the chicken, broth, enchilada sauce, tomatoes, green chilies, Rotel, garlic, spring onion, cumin and salt to the slow cooker.
2. Cook on Low for 6-8 hours or High for 3-4 hours, until the chicken reaches 165°F (74°C). Shred the chicken and stir it back into the soup.
3. Garnish each serving with cheese and avocado.