Skinny Chicken Enchilada Soup (Crock Pot or Stove Top)
Ingredients
Ingredients for Soup:
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup red pepper, chopped
- ½ tablespoon garlic, minced
- 1 pound chicken breasts, diced (boneless, skinless)
- 2 (14.5 oz.) cans reduced-sodium chicken broth
- 1 (10-12 oz.) can or bottle of red enchilada sauce, I used a bottle of Trader Joe’s, see shopping tips
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (14.5 oz.) can tomatoes, chopped
- 1½ cups frozen corn, not thawed
Ingredients for Topping: optional
- Scallions, chopped
- Reduced-fat cheddar cheese, shredded
- Fat free sour cream or plain yogurt
- Crushed, reduced-fat tortilla chips
- Salsa
Instructions
- In a microwave safe bowl, add onions, celery, red bell pepper and garlic. Cook about 3 minutes until the veggies are soft.
- To cook in crock pot: Add cooked vegetables, chicken, chicken broth, enchilada sauce, beans, tomatoes and corn. Mix well. Cook on low 4 hours or on high 2 hours.
- To cook on stove top: In a large soup pot, add cooked vegetables, chicken, chicken broth, enchilada sauce, beans, tomatoes and corn. Mix well. Bring to a boil, cover, turn down to simmer and cook covered for 30 minutes.
- To serve: Ladle almost 2 cups soup in each bowl. Top with any or all of the optional toppings, if desired. I like to add 1 tablespoon of scallions, cheese, yogurt and crushed tortilla chips to mine. Serve with salsa on the side, if desired.
Nutrition
Serving: 2cupsCalories: 242kcalCarbohydrates: 32gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 37mgSodium: 857mgFiber: 6gSugar: 5gBlue Smart Points: 1Green Smart Points: 5Plus Points: 6