Chicken Enchilada Soup (slow cooker)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 181.5
  • Total Fat: 4.0 g
  • Cholesterol: 25.9 mg
  • Sodium: 1,016.7 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Enchilada Soup (slow cooker) calories by ingredient


Introduction

Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious! From http://www.lecremedelacrumb.com/2015/01/sl
ow-cooker-chicken-enchilada-soup.html Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious! From http://www.lecremedelacrumb.com/2015/01/sl
ow-cooker-chicken-enchilada-soup.html
Number of Servings: 9

Ingredients

    12 ounces Chicken Breast (cooked), no skin, roasted
    3 cup Broth - Chicken Homemade 1 cup = 8 fl oz (by NSJACEE)
    1 tbsp Cumin seed
    2 tsp Garlic powder
    2 tsp Onion powder
    3 tbsp Albertson's Light Cream Cheese
    .5 cup Yogurt Plain Greek Yogurt, non-fat
    1.5 cup Beans, black
    1.5 cup Yellow Sweet Corn, Canned
    3.75 cup La Victoria Enchilada Sauce
    1.75 cup Tomato Sauce

Tips

Cut down on sodium by using "no salt added" tomato sauce or substituting green yogurt for cream cheese.


Directions

Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.

About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining ⅓ cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.

Serving Size: 1 cup