Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

Ingredients

• 2 tsp olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 3 cups veggie broth
• 1 8oz can tomato sauce
• ⅛ cup cilantro (fresh or that fun stuff in a tube)
• 1 15oz can no salt added black beans
• 1 14oz can diced tomatoes
• 2 cups frozen corn kernels
• 1 tsp cumin
• ½ tsp ground oregano
• 1 package Beyond Meat Lightly Seasoned chicken Strips

Instructions

1. Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
2. Add all ingredients to slow cooker.
3. Cover and cook on low for 5 hours.
4. Remove chicken strips from soup and shred,
5. Return to slow cooker.

 Adapted from a Skinnytaste recipe