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Crockpot Enchilada Soup


  • Author: Jenna
  • Prep Time: 10 - 15 mi
  • Total Time: 6 to 8 hrs
  • Yield: 8 1x
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Ingredients

  • 1  (15oz) can black beans, rinsed and drained
  • 1  (14.5ozo) can Rotel diced tomatoes and jalapenos
  • 1 (10oz) package frozen corn ½ cup onion, chopped
  • ½ cup bell pepper, diced
  • 1  (10oz) can Enchilada sauce
  • 5 cups of low fat, low sodium chicken broth
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

Instructions

In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Serving size: 1 1/2 cups


Notes

MyWW points: Blue: 2; Green: 5 Purple: 2

  • Category: Soup
  • Method: Crock Pot
  • Cuisine: Soup

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 213
  • Sugar: 5.3g
  • Sodium: 775.1mg
  • Fat: 3.3g
  • Saturated Fat: .8g
  • Carbohydrates: 30.2g
  • Fiber: 7.8g
  • Protein: 17.6g