Wednesday, February 19, 2014

Creamy Crock Pot Chicken Enchilada Soup

As I've mentioned in my previous posts this week, I'm all about easy dinners. This is another one that you can make ahead of time and come home from work and dinner is ready! I used to make this soup a lot back when I was working because it was so easy. It is a favorite of my husbands and it's been a while since I made it. It was just as good as I remembered if not better!

Creamy Crock Pot Chicken Enchilada Soup
Serves 6
Cal 130, Carbs 8.5, Fat 5.3, Fiber .6, Protein 12.6

16 oz. boneless skinless chicken (I used tenderloins)
1 tbsp. chili powder
1 tsp. garlic powder
1 can petite diced tomatoes
1 small yellow onion, chopped
1 can enchilada sauce
1 cup corn
4 cups fat free chicken broth
1/2 cup water
1 can chopped green chiles
1/2 cup reduced fat sour cream
1/2 cup shredded cheese ( I like Kraft american cheese blend)

Add all the ingredients to the crock pot except cheese and sour cream. Stir and cover. Cook for 4-6 hours on low. During the 30 minutes of cooking, remove chicken breasts and shred. Return to crock pot and add the cheese and sour cream. Stir well. Ladle into soup bowls and garnish with toppings of your choice. Enjoy!


  1. Good stuff, Bridget!!! I'm going to have to try this one VERY soon!

    Blessed be,


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