How to Freeze Enchilada Soup?

Let the soup cool completely. Transfer to gallon size freezer bags and seal it shut. Write the date on the bag and it can last for up to 2 to 3 months in the freezer. When you are ready to reheat the soup take it out of the freezer and let it defrost overnight. Sometimes if I leave something to defrost overnight in the fridge it will still not be ready the next day and I'll just leave it to sit out overnight. Reheat the enchilada soup in the microwave or on a stove top.

How do I store leftovers?

Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.

Crockpot Enchilada Soup - Recipe Diaries

Name: Crockpot Enchilada Soup
Prep time: 15 min
Cook time: PT-479486H27M7S
Total time: PT-479486H27M7S
Yield: 8
Cuisine: Soup
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

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

Scale

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

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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