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Believe it or not, beans are so great for your heart. It’s true that your nose won’t appreciate them so much, especially the after effects of eating them, but they’re really healthy food items. This does not mean, however, that simply ingesting beans will make your heart be much healthier or neutralize the effects of unhealthy foods you might be consuming. What is true, however, is that including beans on your Caesar’s salad in place of chicken or eating soy burgers instead of beef hamburgers is a good course of action to take. Luckily, beans are very good tasting and you never know, you may prefer them to your hamburgers and chicken.
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We hope you got insight from reading it, now let’s go back to crock pot chicken enchilada soup recipe. You can have crock pot chicken enchilada soup using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Crock Pot Chicken Enchilada Soup:
- Use 1 lb skinless, boneless chicken breast halves
- Prepare 1 can whole kernel corn (15.25 oz.)
- Get 1 can diced tomatoes including juice (14.5 oz.)
- Take 1 can chicken broth (14.5 oz.)
- You need 1 can enchilada sauce (10 oz.)
- Provide 1 can green chilies
- Take 1 white onion, chopped
- Take 1/4 cup chopped fresh cilantro
- Prepare 2 bay leaves
- Get 3 clove garlic, minced
- Provide 1 tsp ground cumin
- Use 1 tsp chili powder
- Get 1 tsp salt
- You need 1/4 tsp ground black pepper, or to taste
Steps to make Crock Pot Chicken Enchilada Soup:
- Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
- Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
- Cook on low for 6 hours.
- Transfer the chicken to a large plate, shred the meat with two forks.
- Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.
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