Chicken Enchilada Slow Cooker Soup
With clean ingredients and wonderful Mexican spices, this soup is a total winner.
Servings: 6 people
Calories: 283kcal
Ingredients
- 12 ounces boneless and skinless chicken breasts
- 2 tablespoons olive oil
- 1 purple onion large, diced small
- 1 red bell pepper diced small
- 3 cups chicken broth low-sodium
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 10 ounces red enchilada sauce can, no sugar added
- 14 ounces diced tomatoes can, no sugar added
- 14 ounces black beans can, low-sodium, drained and rinsed
- 4 ounces diced green chiles can
- 1/4 cup Greek yogurt plain
- 1/2 cup cheddar cheese low-fat, shredded
Instructions
- In a slow cooker, combine all ingredients except for the yogurt and cheddar cheese. Cook on high for 4 hours or low for 6 hours.
- Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the slow cooker, cover, and cook on high for 30 more minutes. Stir in the yogurt and cheese until melted and creamy. Serve hot.
Nutrition
Serving: 1.5cups | Calories: 283kcal | Carbohydrates: 23g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 821mg | Fiber: 8g | Sugar: 7g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8