Low Carb Chicken Enchilada Soup (Slow Cooker, Crock Pot)

Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips.

• Ready In: 5 hrs 10 mins
• Serves: 3
• Yields: 1 1/2 cup

Ingredients

• 1  lb chicken breast, cut into 1-inch cubes
• 1  cup bell pepper, diced (any color, I used red and orange)
• 3  garlic cloves, minced
• 1  small onion, diced
• 2  cups low sodium chicken broth
• 2  cups  enchilada sauce, any heat (I used Las Palmas medium, as there was no sugar added)
•  salt, to taste
•  pepper, to taste

Directions

1. Put all ingredients into your slow cooker; stir well.
2. Cook on high for 4-5 hours or low 7-8 hours.