Thursday, August 25, 2016

Creamy Crock Pot Chicken Enchilada Soup

I know, I know. Soup in the Summer? Well, if you are like me and enjoy soup any time of the year, then you have to give this recipe a try! It is the perfect recipe for a busy weeknight. Toss everything in the crock pot in the morning and dinner is ready at the end of the day!

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 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!

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