Chicken Enchilada Soup


I’ll update once I have a better picture, but thought it was better to share without, than hold onto the deliciousness for myself. This recipe is originally from Real Mom Kitchen, and is great for a weeknight meal, as everything goes into the crockpot at once, and then cooks all day until you’re left with a yummy, warm, and satisfying soup. I served with a tossed green salad and chips and salsa.

Ingredients:

  • 1 15 oz. can Black Beans, rinsed and drained
  • 1 14.5 oz can Diced Tomatoes
  • 10 oz. Frozen Corn
  • ½ cup Onion, minced
  • 1 cup Bell Pepper, any color and/or combination, chopped
  • 2 Chicken Breasts, boneless-skinless
  • 1 10 oz. can Red Enchilada Sauce
  • 1 10.75 oz can Cream of Chicken Soup, 98% fat free
  • 1 ½ cups 1% Milk
  • 4 oz. Pepper Jack Cheese, shredded

Directions:

  1. In a 3 ½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.
  2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
  3. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
  5. Top with pepper jack cheese and serve.
  6. Can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

 

Servings – 12

WW Points – 3 pts per serving

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