Chicken Enchilada Soup Recipe

Today is day 3 of the challenge, let's just say I am surviving on the 24 day challenge (Barely). I am going to do a post on my thoughts during this cleanse as this is the first time that I am really giving it my all. I sure hope the hard work pays off though. 

Today I want to share with you my lunch recipe. Ya'll this stuff is the best! It is a bit spicy but I love spicy foods.  

Chicken Enchilada Soup 

Ingredients 

• 1 package of chicken Tenderloins (Mine measured out to around 400 grams) 
• Diced Onion (I go super easy & buy pre-chop and used 80grams) 
• Medium Green Chilies (I bought the giant glass jar from Costco and used 30grams) 
• 1 can of Tomatoes from Trader Joes (I used the Fire Roasted flavor)  
• 1 can of Diced Tomatoes (I used a can from the Costco pack)
• 1 can of Black Beans (drain and rinse)
• 4 tsps Minced Garlic (The big jar from Costco again - I used 20grams)
• 2 tablespoons of Ground Cumin
• 2 tablespoons of Chili Powder 
• 1 tablespoon of Oregano 
• Ground Pepper and Salt to taste 

Extras:

• Avocado
• Cilantro  

Directions:

***If you follow macros (make sure to weigh each thing separate)*** 

1. Place all ingredients into a big mixing bowl 
2. Mix together 
3. Place in Crock pot 
4. Cook for 4-8 hours depending how fast yours cooks (Mine cooks super fast so it took about 4 hours to completely cook the chicken)
5. After chicken is cooked, Shred with two forks 
6. Eat with Avocado and cilantro 
7. Enjoy!