what kate ate

what you’ll need

• 2 lbs chicken breast
• 4 cups chicken broth or bone broth (bone has more protein, but reg chicken is lower cal. i used half and half since i had an opened bone broth in the fridge already)
• 1 red bell pepper
• 1 yellow onion
• 15 oz. can of corn, drained
• 15 oz. can of petite diced tomatoes
• 10 oz can mild red enchilada sauce
• 4 oz. can diced green chiles
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp paprika
• 1.5 tbsp chili powder
• 1.5 tbsp ground cumin
• 4 oz 1/3 less fat Cream Cheese
• 1/4 cup nonfat plain Greek yogurt
• toppings (optional):
  • cilantro
  • tortilla crisps
  • avocado

instructions

1. Add the chicken, broth(s), vegetables, and spices to the crock pot.
2. Stir well and cook on high for 3 hours, or until the chicken is cooked all the way through.
3. Remove the chicken from the Crock Pot and shred before returning it to the pot.
4. Add the cream cheese and Greek yogurt and mix until melted and well combined.
5. Serve with toppings as desired!

macros & notes