Ingredients:
1 lb of chicken breast
32 oz low sodium chicken broth
1 can diced tomato
1 60z can green chili
1 can enchillada sauce
1 tsp cumin
1 tsp chili powder
1 bunch of cilantro
1 avocado diced
1 onion chopped
2 cloves of garlic
2 carrots (diced)
1 cup of diced celery
2 tablespoons of olive oil
1 cup of diced green pepper
Directions:
In a large Crockpot, add the chicken, diced tomato, green chili, onion, carrots, celery, green pepper, olive oil, garlic. Then add enchilada sauce, cumin, chili powder, and chicken broth. Mix throughout with a large spoon and top mixture with cilantro and avocado.
Heat on low to medium heat for 6 to 8 hours.
Serve
Enjoy!
Fit Chic