Hearty but simple slow cooker Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 151.8
- Total Fat: 2.0 g
- Cholesterol: 18.2 mg
- Sodium: 795.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.5 g
- Protein: 9.7 g
View full nutritional breakdown of Hearty but simple slow cooker Chicken Enchilada Soup calories by ingredient
Introduction
This recipe is very low calorie (151 per serving) as additions like sour cream (or Greek yogurt which works perfectly) or shredded cheese are not factored in. Add what you'd like to make it your own. :-) This recipe is very low calorie (151 per serving) as additions like sour cream (or Greek yogurt which works perfectly) or shredded cheese are not factored in. Add what you'd like to make it your own. :-)Number of Servings: 8
Ingredients
-
10 medium tomatoes, halved
2 large onion (or 3 smaller ones) halved
Cooking spray (I use a pump type spray bottle filled with canola oil)
2 tbsp taco seasoning
2 boneless skinless chicken breast halves
2 cups salsa
2 cups chicken broth
8 tbsp masa flour
Tips
Instead of roasting the tomatoes and onion as I did, you could make it even simpler by using canned tomato sauce to equal about 3.5 cups. Chop the onions small and put in slow cooker to cook them with the chicken.
Directions
Put onions and tomatoes cut side down in pyrex pan sprayed lightly with cooking spray. Lightly spray veggies and roast for 45 minutes or so in 400 degree oven.
Put roasted veggies into blender and puree.
I did these first steps the night before I was serving this soup but could be done the same day.
Put chicken breasts and salsa into tomato sauce and cook on high for 4-5 hours. Shred chicken and put back into slow cooker.
In medium pot, heat broth and whisk in masa flour and cook for a few minutes until smooth. Add to soup.
Enjoy!
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCEMOM1970.
Put roasted veggies into blender and puree.
I did these first steps the night before I was serving this soup but could be done the same day.
Put chicken breasts and salsa into tomato sauce and cook on high for 4-5 hours. Shred chicken and put back into slow cooker.
In medium pot, heat broth and whisk in masa flour and cook for a few minutes until smooth. Add to soup.
Enjoy!
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCEMOM1970.