Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. place 2 chicken breasts on top of mixture. in a large bowl, whisk together enchilada sauce and soup. gradually whisk in milk until smooth. pour sauce mixture over ingredients in cooker. cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. remove chicken and cut or shred into bite sized pieces. add chicken back into soup. top with colby-jack cheese and serve. can also be topped with avocado, sour cream, or crushed tortilla chips. note: if the soup is too thick for you, just add a little more milk after it's all cooked.

Target recipe: cover chicken halfway with water and simmer until tender.bone and chop chicken. brown onion and garlic in butter. remove garlic, add chicken, cumin and picante sauce. salt and pepper to taste and simmer 5 minutes. soften tortillas on hot, well oiled griddle. fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. place in a 13 x 7 1/2 inch casserole dish. mix soup, sour cream and cumin. pour over casserole. top with remaining cheese and jalapeno peppers. sprinkle with paprika. bake at 350 degrees until hot and bubbling.