Slow Cooker Chicken Enchilada Soup
I know the ingredients list looks long, but have no fear - this soup is so easy to make! Essentially, you just open the cans and dump them into your crockpot or slow cooker! The depth of flavor is delicious and it is hard to believe that this rich and yummy soup is less than 250 calories per serving! With less than 1 gram of saturated fats and 27 grams of protein, it's a super healthy meal that literally cooks itself while you are busy doing other things!
Your family and friends will think you worked hard to make this soup...only you will know the secret!
Slow Cooker Chicken Enchilada Soup
Ingredients:
- 2 lbs Chicken Breast - boneless skinless
- 14 oz Can of Diced Tomatoes
- 14 oz Can Black Beans - drained and rinsed
- 14 oz Can Chickpeas - drained and rinsed
- 14 oz Can Fire Roasted Corn
- 10 Can Enchilada Sauce - low sugar
- 2 Cups Chicken Broth
- 2 Celery Stalks - chopped
- 1/2 Onion - chopped - optional
- Small Can Green Chilis
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Tablespoon Dried Cilantro
- 2 Garlic Cloves - minced or crushed
- 1/2 teaspoon Smoked Paprika
- 1/2 Lime - Juiced
- Plain Greek Yogurt
- Fresh Cilantro - chopped
- Salt and pepper to taste
Directions:
Add all ingredients to slow cooker, EXCEPT Greek yogurt and fresh cilantro. Cook 3-4 hours high or 6-8 low. Remove Chicken from cooker and shred, place back in cooker and stir in. Spoon soup into bowls and stir in a spoonful or two of greek yogurt. Top with chopped fresh cilantro.
Servings 10, Calories 235, Fat 4g (sat fat 0.7g) Cholesterol 68mg, Total Carbs 24, Dietary Fiber 5.4g, Sugars 6g, Protein 27g
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If you love the Slow Cooker Chicken Enchilada Soup, try these other yummy soups and slow cooker recipes!
