Slow Cooker Skinny Chicken Enchilada Soup
This soup is easy to prep and tastes exceptionally good.
Servings: 8 people
Calories: 308kcal
Ingredients
- 1 pound boneless and skinless chicken breasts cubed
- 14 ounces black beans can, rinsed and drained
- 14 ounces kidney beans can, rinsed and drained
- 1 cup whole kernel corn
- 14 ounces fire-roasted diced tomatoes can, with juice
- 4 ounces diced green chilies can, or tomatillo salsa
- 1 yellow onion peeled and diced
- 2 cups chicken broth organic
- 2 cups enchilada sauce
- 1 tablespoon taco seasoning
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1 cup cilantro fresh, chopped
- 1 cup whole-grain tortilla chips or strips (optional)
Instructions
- Place chicken breast, black beans, kidney beans, corn, diced tomatoes, green chilies, and onion in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
- Sprinkle with taco seasoning, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Just before serving, remove chicken from the slow cooker.
- Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro and tortilla strips, if desired. Or top with other optional garnishes (see note section below).
Nutrition
Serving: 1cup | Calories: 308kcal | Carbohydrates: 41g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 912mg | Fiber: 10g | Sugar: 10g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8