Chicken enchiladas made into a delicious soup for any kind of day!
Ingredients
- Boneless, Skinless Chicken Breast, 4 breasts cooked and shredded
- Whole Kernal Corn, 2 cans
- 0-Point Black Beans, 1 can
- Minced Garlic, 2 Tbls.
- Onion, 1/2 onion diced
- I Can’t Believe It’s Not Butter, 2-3Tbls.
- Chicken Broth, 2-3 cups
- Garlic Powder, to taste
- Tony Chacheres, to taste
- Plain, Non-Fat Greek Yogurt, 1/2 - 3/4 cup
- Green Enchilada Sauce, 1 can
- Fresh Jalapeño, 1 thinly sliced
- Tomato, 1 small thinly sliced
Directions
1. In large pot add in minced garlic, onion tomato, jalapeño and ICBINB Spray. Mix together and allow to simmer until onions become soft. Add chicken and stir together well.
2. Add the cans of corn and the can of beans, along with the seasonings. Mix together and allow to simmer on medium. Add in enchilada sauce and Greek yogurt. Stir together, well. Allow to simmer on medium, again, for about 5 minutes. Then, remove from heat and allow to sit for 5 to 10 minutes. 3. Serve & Enjoy!
Makes 6 servings. 2 Freestyle points per serving.
***Feel free to garnish with any food of your choosing. Just make sure to account for the point value, as it may change, depending on which garnishment is chosen.***
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