Add chicken breasts to a crock pot. In a bowl mix together the hot sauce, ranch seasoning and greek yogurt in a bowl. Pour over the chicken breast and cook on low for 3-4 hours or until it's ready to shred. Shred the chicken and put aside (store for another day or make right away)
Heat coconut oil in a large stock pot over medium heat. Add the onion and pepper and cook stirring a few times for 4-6 minutes. Add garlic and italian seasoning. Cook stirring around for another 2 minutes.
Add water, broth, tomato sauce, diced tomatoes, and beans and stir to combine. Bring to a boil then lower and simmer for 10 minutes.
Add cooked chicken, stir to combine. Bring to a boil. Season with additional salt, pepper or red pepper and serve!
Recipe by Momma's Meals at https://mommasmeals.org/21-day-fix-approved-chicken-enchilada-soup/