It’s that time of year when the mornings are chilly and the sun sets earlier and days seem way shorter.. AKA hot soup time!! And whats better than hot soup on a cold day? Hot soup on a cold day that is already ready for you when you get home! This enchilada soup is one of our favs! It’s packed with veggies and protein and makes a ton of food that can be enjoyed immediately or can be frozen and saved for another night. You do have to dice some veggies* and make a roux before throwing everything into the slow cooker so make sure you allow about 5-10 minutes to do so.

*Veggies can be diced the night before and stored in the fridge to make life a bit easier in the morning!

---

Total Time:  About 5 hours on high (9 hours on low)

Ingredients:

• 3 TBS ghee
• 3 TBS cassava flour
• 1/2 cup low sodium chicken bone broth
• 2 cups almond milk
• 1 can organic black beans drained and rinsed
• 1 can diced tomatoes and chilies
• 10 oz frozen corn
• 1/2 onion diced
• 1 bell pepper diced
• 10 oz can enchilada sauce
• 2 large chicken breasts

• First make your roux:
  • Melt ghee in a medium sauce pan over medium low heat
  • Stir in cassava flour and mix until smooth and bubbly
  • Slowly add chicken bone broth and 1/2 cup of almond milk
  • Bring to a low boil and stir until it thickens
• Turn off the heat and add your enchilada sauce to your roux mixture
• Whisk in the remaining almond milk and set aside
• Dice your onion and bell pepper and rinse your black beans and corn
• In your slow cooker, combine beans, tomatoes, corn, onion and bell pepper
• Place chicken breasts on top and pour the sauce over everything
• Cover and cook on low for 6-8 hours or high for 3-4 hours
• Shred up your chicken using two forks; if this is too difficult, remove the chicken and shred in a separate bowl and add back into slow cooker and mix well
• Serve warm immediate or freeze your soup for up to 3 months