Why you ask? Oh, just a few reasons.
1) It's easy to make.
2) It warms me up on a cool day.
3) It's easy to make a healthy and filling soup.
And now that the weather is cooling down, I can actually eat soup without sweating.
This past Labor Day was cool, dark, and rainy. It was glorious. So, I naturally dusted off my crock-pot and put together one of my favorite soups: Slow-Cooker Chicken Enchilada Soup.
It is so good. And, the soup alone is less than 300 calories. Score. Now, if you add all the delicious toppings like avocado (healthy fat, and a super food!), cheese, and tortilla chips, it won't be quite as healthy. But it'll be so worth it.
Below, is one my favorite version of this soup. I combined a few different versions to make this one. The lovely thing about most soups is you can really just put in whatever you want!
2 skinless chicken breasts
1 can Rotel
1 (10 oz) can enchilada sauce ( i love the trader joe's brand!)
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp black pepper
1 can black beans
Throw everything into the crock pot and cover. Cook on low for 6-8 hrs or high for 3-4 hours.