Crockpot Chicken Burrito Soup

Servings: 4

Ingredients:

• 1 Yellow Onion (small, finely chopped)

• 2 cups Diced Tomatoes (from the can with juices)

• 1 1/2 cups Black Beans (cooked, rinsed)

• 1 cup Frozen Corn

• 1 lb Chicken Thighs (boneless, skinless)

• 4 cups Chicken Broth

• 2 tbsp Taco Seasoning

Directions:

• Add all of the ingredients into the crockpot and stir to combine everything.

• Close the lid to the crockpot and set to “sealing”, then press manual/pressure cooker and cook for 11 minutes on high pressure. Once it is done, allow the pressure to release naturally for five minutes and then release any remaining pressure manually. Remove the lid carefully.

• Shred the chicken with two forks. Divide into bowls and enjoy!

Nutritional Info:

• Protein: 30g

• Fat: 6g

• Carbs: 30g

• Fibre: 8g

• Cals: 325