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Skinny Crock Pot Chicken Enchilada Soup

This Crock Pot Chicken Enchilada Soup is everything a soup should be…easy to make, good for you, and loaded with flavor!
I don’t take my food bland.  My taste buds crave spices and seasonings.  How about yours?
This dish really does resemble a chicken enchilada in soup form. It’s delicious, hearty and healthy too!  I subbed in a dollop of low fat sour cream for the topping and omitted cheese to make it a totally good-for-you, but still great-tasting dinner.

Simply prep, throw the ingredients in your crock pot, then don’t think about it ’til evening!  You won’t be able to forget all the way, though, because the wonderful aroma will fill your home and make your stomach growl!

 

This soup is a classic and one that I’m sure will become a favorite at your house, because it did at mine.  It packs a slight kick, but you can adjust the amount of chipotle to fit your liking and your spice tolerance.
Enjoy a nutritious bowl of goodness, completely guilt-free!  There will be no compromising of New Year’s Resolutions for this one!
{SKINNY CROCK POT 
CHICKEN ENCHILADA SOUP}
Recipe adapted from here

2 tsp. olive oil
1/2 c. onion, chopped
3 cloves garlic, minced
3 cups chicken broth (can use low-sodium, fat free)
8 oz. can tomato sauce
1-2 tsp. chipotle chili in adobo sauce (or more to taste)
1/4 c. chopped cilantro (plus more for garnish)
15 oz. can black beans, rinsed and drained
14.5 oz. can diced tomatoes
2 cups corn (frozen, canned, or fresh)
1 1/2 tsp. cumin
1 tsp. dried oregano
2 8-oz. boneless, skinless chicken breasts, thawed (16 oz. total)
1/4 c. chopped green onions for topping
3/4 c. shredded reduced-fat cheddar cheese (optional)
fat-free or low fat sour cream (optional)

Heat oil in sauce pan over medium-low heat.  Add onion and garlic and saute until soft, 3-4 minutes.  Slowly add the chicken broth, tomato sauce, and chipotle chili in adobo sauce and bring to a boil. Add cilantro and remove from heat.  Pour into crock pot.
To the crock pot add drained beans, diced tomatoes, corn, cumin, oregano, and stir.  Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks.  Add chicken back into the soup. Add salt and more cumin to taste.  Serve in bowls and top with optional add-ons: fat free sour cream, low fat cheese, cilantro, green onions, avocado, or even tortilla chips.  Enjoy!

 

 

The hubby is determined to get fit this year, and I’m going to do everything in my power to support him in his goal. From preparing more nutritious, lower-fat meals to exercising alongside him, we’re in this together!
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Do you have a New Year’s goal that relates to food that you don’t mind sharing?  I’d love to hear!  I’m trying to reduce my sugar intake.  I’ll let you know how it goes.  🙂

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You’re sure to like this Tortellini Soup too!

Reader Interactions

Comments

  2. Thanks so much. You have just given me a great dinner idea for all these chilly days that we have been having. Pinned to my Crock Pot Recipes Board.

  9. Love cooking with the crock pot! I'd love it if you'd share this at my link party, going on now! http://accidentallywonderful.blogspot.com/2014/01/accidentally-wonderful-wednesday-2_21.html

  10. Hi Christine! I just wanted to let you know that I'll be featuring your Crock Pot Chicken Enchilada Soup on my blog tonight! Thanks so much for linking up to Creativity Unleashed!
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