Lighter Crockpot Chicken Enchilada Soup
Made completely in the crockpot and unbelievably cozy and comforting, this chicken enchilada soup is so amazing you would NEVER guess it's lighter on the calories!
Servings 8 servings
Calories 400kcal
Ingredients
- 2 medium boneless skinless chicken breasts
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 large sweet pepper diced
- 1 can 28 oz black beans, drained and rinsed
- 1 can 4 oz green chiles, drained
- 1 can 15 oz diced tomatoes
- 3 cups chicken broth
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 oz cream cheese softened and cubed
- Minced cilantro tortilla strips, and diced avocado for serving
Instructions
- In a 4-qt slow cooker, combine chicken, onion, garlic, sweet pepper, black beans, green chiles, diced tomatoes, chicken broth, enchilada sauce, seasonings, and salt and pepper for seasoning. Cover crockpot and cook on high 3-4 hours or until chicken registers 165F. Remove chicken from slow cooker and use two forks to shred. Return to crockpot and stir in cubed cream cheese. Cover crockpot and cook on high an additional 1 hour until soup is creamy and cream cheese is melted.
- Season soup with salt and pepper to taste and serve hot with cilantro, tortilla strips, and avocado on top. Enjoy!
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 71.9g | Protein: 34g | Fat: 9.4g | Saturated Fat: 4.3g | Polyunsaturated Fat: 5.1g | Cholesterol: 41mg | Sodium: 424mg | Fiber: 17.9g | Sugar: 5.8g