Chicken Enchilada Soup
1.25 lb Chicken breasts (fresh or frozen)
2 cups Chicken broth
2 (10 oz) cans Mild green enchilada sauce
2 (4 oz) cans Diced green chiles
2 tbs Cumin
1 tsp Onion Salt
1 tsp Garlic salt
1 (10 oz) bag Cauliflower rice
1 1/2 cups Plain Fat Free greek yogurt
Optional toppings; Fresh cilantro, lime wedge, fat free shredded cheese, jalapeño’s, avocado (for fats)
Add everything except for the rice and yogurt to the crock pot. Cook for 4 hours on high or 8 hours on low heat. After cooking, remove chicken and shred. Add back to the crockpot along with cauliflower rice (depending on what you choose). Stir and cook on high heat for an additional 30 minutes, or until rice is done to your liking.
Add Greek yogurt to the crockpot just before serving, and stir to combine. Season with salt and pepper to taste. Add toppings of choice. Enjoy!
Note: to measure chicken properly into your required portions, don’t add chicken back to crock pot. Pull it out, shred it and weight it into your portion sizes. Finish cooking the rice and add the Greek yogurt and pour on top of your measures chicken.