Chicken Enchilada Soup

Name: Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Ingredients: 2 lb skinless boneless chicken breast; 1 4 oz can green chopped chilies; 1 4 oz can chopped jalapeno peppers; 1 10 oz can tomato sauce; 1 10 oz can chicken broth; 1 14 oz can diced tomatoes; 2 cloves garlic minced; 1 t. oregano; 2 T. coconut oil; 1 green bell pepper chopped; sour cream

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 8

Ingredients

2 lb skinless, boneless chicken breast1 4 oz can green chopped chilies1 4 oz can chopped jalapeno peppers1 10 oz can tomato sauce1 10 oz can chicken broth1 14 oz can diced tomatoes2 cloves garlic, minced1 t. oregano2 T. coconut oil1 green bell pepper choppedsour cream

Directions

Put chicken breast into the crockpot. Pour the remaining ingredients except for the sour cream on top. Cook for 6 hours on high or 8 hours on low. Shred the chicken in the soup. Serve with a tablespoon of sour cream on top. Yum!

Serving Size: 1 bowl

Number of Servings: 8

Recipe submitted by SparkPeople user 12004RILEY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 110.8
Total Fat: 5.7 g
Cholesterol: 16.9 mg
Sodium: 492.9 mg
Total Carbs: 9.7 g
Dietary Fiber: 3.1 g
Protein: 6.1 g

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Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN