Chicken Enchilada Crockpot Soup!

Chicken Enchilada Crockpot Soup...clean eating recipe!!
 
 I am a huge fan of Mexican food and as we all know it is not low in calories and fat!  So I am constantly searching out recipes that will satisfy that fix!  Here is one I stumbled upon online!

I made enough for the rest of the week and pre portioned it out in tupperware containers and now I have quick easy meals for the rest of the week!  Planning is key to your success!!

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 can black beans (drained, rinsed)
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, beans, onion, green chiles, and garlic into a slow cooker. 

Pour in water and chicken broth, and season with chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Take chicken out to shred and place back in the crock pot.