Crock Pot Chicken Enchilada Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 387.9
  • Total Fat: 15.7 g
  • Cholesterol: 83.9 mg
  • Sodium: 1,164.9 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 30.5 g

View full nutritional breakdown of Crock Pot Chicken Enchilada Soup calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients


    2 tsp olive oil
    1/2 cup onion, chopped
    3 cloves garlic, minced
    3 cups low sodium fat-free chicken broth
    8 oz can tomato sauce
    1.5 cups black beans(or 1 can), rinsed and drained
    14.5 oz can petite diced tomatoes
    2 cups frozen corn
    1 tsp cumin
    1/2 tsp dried oregano
    2 8 oz skinless chicken thighs (16 oz total)


    1/4 cup chopped scallions, for topping
    3/4 cup shredded reduced fat cheddar cheese
    fat free sour cream (optional)

Directions

Place Oil, Onion & Garlic in crockpot. Cook on High for 1 hour.

Add remaining 8 ingredients- cook on low 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup.

Serve in bowls and top with fat free sour cream, cheese, and scallions.

Serving Size: Makes 6 - 1.5cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMYKAREENA.

Rate This Recipe