Chicken Enchilada Soup

This is a modified WW recipe - so took out the Can of Enchilada Sauce and Corn (it is much better with these - but this version is both low fat and pretty lo carb!)

Serves 8 -
~150 calories per 15 oz serving

1/2 cup chopped cilantro
1 leaf bay leaf
chili powder (1.5 tbsp)
ground cumin (1.5 tbsp)
6-8 cup fat-free chicken broth (can use more of this to “bulk up” Liquid)
2 clove garlic cloves (minced)
½ Red Bell Pepper – chopped
½ Yellow Bell Pepper - chopped
½ Orange Bell Pepper -chopped
½ Green Bell Pepper - Chopped
4 oz canned green chili peppers (chopped or diced)
1 -large chopped onion
2 - 10oz cans diced tomatoes – Rotel Originial Green Chiles
1 - 6oz can tomato paste
1.5 to 1.75 lb breast uncooked boneless, skinless chicken breast (3 huge ones from Costco)

Instructions
1. Place all ingredients into slow cooker. Season with cumin, chili powder salt, pepper and bay leaf. Stir in cilantro. Cover and cook on low setting for 5-6 hours on low.

2.Shred Chicken when done. I typically do this with two forks.