Chicken Enchilada Soup by Meal Prep on Fleek

– 1 pound Chicken Breast (skinless and boneless)
– 32 ounces chicken broth or stock
– 14.5 ounces canned diced tomatoes
– 15 ounces canned black beans (rinsed and drained)
– 8 ounces red enchilada sauce
– 1/2 cup Water
– 1/2 cup Frozen corn
– 1/4 cup plain, non-fat Greek Yogurt
– 1/2 medium onion, diced
– 1 large poblano pepper, diced
– 2 tbsp avocado oil
– 3 tbsp Fresh cilantro (chopped for cooking + 2 tbsp for garnish, if desired)
– 2 tbsp grated garlic
– 1.5 tbsp ground cumin
– 1.5 tbsp Dried oregano
– 1 tsp Sea Salt

Prep Time: 15 min
Cook Time: 33 min
Total Time: 48 min