Chicken Enchilada Soup

Ingredients

• 1 lb Boneless, Skinless Chicken Breast
• 10 oz Old El Paso Enchilada Sauce, Hot
• 11 oz Canned Corn
• 4 1/2 oz Old El Paso Green Chilies, mild, chopped
• 29 oz No Salt Added Diced Tomatoes ((2 14.5 oz cans))
• 15 oz Black Beans (drained and rinsed)
• 1 med Onion (chopped)
• 1 1/2 tsp Minced Garlic
• 3 tsp Taco Seasoning
• 1 cup Fat Free Chicken Broth
• 1 cup Plain Fat Free Greek Yogurt

Instructions

1. 1

   You have the option of using either the stovetop or your slow cooker. Place your chicken breasts (raw) in the slow cooker or stock pot.

2. 2

   Add ALL of the other ingredients, but the plain fat free Greek yogurt. Stir.

3. 3

   If you are using the stovetop, bring your soup to a slow boil and then turn on low. I used the "simmer select" option on my stove. Allow it to simmer for about 65 minutes. If you are using your slow cooker, cook on high for 4 hours or low for about 8 hours.

4. 4

   Check to make sure your chicken is cooked. Remove the chicken from the stock pot or slow cooker and shred. Add it back to the pot/slow cooker.

5. 5

   Stir in your plain fat free Greek yogurt and serve immediately.