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crock pot chicken enchilada soup

(1 rating)
HeidiH16 avatar
Recipe by
Heidi Howenstine
@HeidiH16
Noblesville, IN

This is really good soup and is only 260 calories for 1 1/2 cup serving with a small garnish of fat-free cheese! Pulled from skinnytaste.com

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 4 Hr

Ingredients For crock pot chicken enchilada soup

  • 2 tsp
    olive oil
  • 3 clove
    garlic, minced
  • 1 can
    tomato sauce, 8 oz
  • 1/4 c
    cilantro, chopped
  • 1 can
    black beans, (rinsed and drained) 15 oz
  • 2 c
    frozen corn
  • 2
    8oz chicken breasts
  • 3/4 c
    shredded cheese (for garnish)
  • 1/2 c
    chopped onion
  • 3 c
    chicken broth, low sodium
  • 1-2 tsp
    chipolte chili in adobo sauce (to taste)
  • 1 can
    petite diced tomatos (14.5 oz)
  • 1 tsp
    cumin
  • 1/2 tsp
    oregano
  • 1/4 c
    scallions, chopped (for garnish)
  • sour cream, fat-free (for garnish)

How To Make crock pot chicken enchilada soup

  • 1
    Heat oil in sauce pan over medium-low heat. Add onion and garlic. Saute until soft, 3-4 min. Slowly add chicken broth, tomato sauce, and chipolte adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crock pot.
  • 2
    Add drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add chicken breasts. Cover and cook on low for 4-6hrs. (Will take longer if you are like me and throw the chicken breasts in frozen!)
  • 3
    Remove chicken and shred with forks. Add chicken back into soup, adjust salt and cumin to taste (I usually don't even need to add salt).
  • 4
    Serve in bowl and top with fat free sour cream, cheese, scallions, and cilantro to taste!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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