Description
When you're craving a chicken enchilada from your favorite Mexican restaurant and don't want all extra calories, try this chicken enchilada soup. Warm and comforting and perfect for Winter.
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
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