“Soup is the song of the hearth and the home.”

Louis Pullig DeGorey

We recently discovered this recipe for Slow Cooker Chicken Enchilada Soup and found it both delicious and satisfying! Weighing in at just 350 calories per serving, it’s definitely an all-around winner! Tasty, easy to prepare, and nutritious! Hope you’ll give it a try!

Slow Cooker Chicken Enchilada Soup

1 (28-ounce) can diced tomatoes, with juice

3 cloves garlic, minced

1 1/2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

4 cups chicken broth, divided

2 pounds boneless, skinless chicken breasts

2 (15-ounce) cans black beans, drained and rinsed

2 (15-ounce) cans kidney beans, drained and rinsed

Directions:

1. In a 6-quart slow cooker, combine tomatoes, garlic, chili powder, cumin, oregano, salt and pepper with 1 1/2 cups of the chicken broth.
2. Add chicken breasts to the cooker, turning to coat with tomato-herb mixture. Cook on HIGH 3 hours.
3. Remove chicken and shred, then add back to the cooker.
4. Add black and kidney beans and remaining 2 1/2 cups chicken broth. Cook on Low or Medium setting for another 2 hours.

Yield: 8 servings

February is American Heart Month