Recipe: Slow Cooker Enchilada Soup

This quick and easy slow cooker soup recipe is a perfect pick for meal planning during winter months.   Tweet This! Best served (and enjoyed!) with friends and family.


  Prep Time: 15 minutes

Servings: 8

 Ingredients

• 1 lb. boneless, skinless chicken breasts
• 6 cups low sodium chicken broth
• 1 tbsp tomato paste
• ½ tsp salt
• ½ cup water
• ¼ tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• ¼ cup corn meal
• ½ cup reduced fat shredded cheese
• 1 – 8 oz. can diced tomatoes with green chiles
• 1 – 15 oz. can black beans, drained and rinsed
• 1 – 15 oz. can enchilada sauce
• OPTIONAL – cilantro and avocado, chopped*
• OPTIONAL – 1 cup tortilla chips, crushed*

Instructions

1. Combine chicken breasts, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth and tomato paste into a large slow cooker.

2. Cook on low heat for 4 hours or until chicken shreds easily. Remove the chicken and shred with fork. Return to soup and add beans.

3. Mix the corn meal with ¼-½ cup of water (more if needed) until smooth. Add the soup, replace cover and let cook for 30 more minutes on low.

 

Variations

*If desired, garnish each bowl with shredded cheese, sliced avocado, nonfat plain greek yogurt, crushed tortilla chips and/or cilantro.