Creamy Enchilada Soup

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Ingredients:

1 Can (10 ozs) Enchilada Sauce
1 Can White Beans
1 Can Black Beans
1 1/2 lb Chicken Breast
2 (4oz) Cans Diced Tomatoes (drained)
4 tsp Chili Powder
1 Tbsp Cumin
3/4 tsp Paprika
1 tsp Salt
1/4 tsp Black Pepper
2 tsp Cilantro
2 C Chicken Stock or Bone Broth
8 ozs Coconut Cream
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Directions:
1. Put all ingredients in crockpot except the coconut cream.
2. Cover and cook on low for 5-7hrs or until chicken easily shreds.
3. Remove chicken & shred.
4. Add coconut cream. Stir and heat while shredding chicken.
5. Add back shredded chicken & ENJOY!!