This Skinnytaste slow cooker chicken enchilada soup pretty much cooks itself. Simply combine these basic enchilada ingredients in your slow cooker and dig in to this delicious, hearty meal in just a few hours.
Slow Cooker Chicken Enchilada Soup
Ingredients
For the soup
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 3 cups 33% less sodium chicken broth
- 1 (8-ounce) can tomato sauce
- 1 to 2 teaspoons chipotle chile in adobo sauce, chopped
- 1⁄4 cup chopped fresh cilantro
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin, plus more to taste
- 1⁄2 teaspoon dried oregano
- 1 pound boneless, skinless chicken breasts
For the toppings
- 3⁄4 cup shredded reduced-fat cheddar cheese
- 1⁄4 cup chopped scallions
- 1⁄4 cup chopped fresh cilantro
- 1 medium (4 ounces) Hass avocado, sliced
- 6 tablespoons reduced-fat sour cream (optional)
Directions
For the soup: In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
For the toppings: To serve, ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).
NOTE: If you’re not a fan of the smoky taste of chipotle peppers, you can replace them with other spicy chiles, such as jalapeños or serranos.
Nutrition Information
Serves: 6 | Serving Size: 1 1/2 cups + 2 tablespoons cheese + 2 teaspoons scallions + 2 teaspoons cilantro + 1/6 avocado
Per serving: Calories: 319; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 43mg; Sodium: 741mg; Carbohydrate: 30g; Dietary Fiber: 8g; Sugar: 6g; Protein: 23g
Nutrition Bonus: Potassium: 732mg; Iron: 14%; Vitamin A: 11%; Vitamin C: 19%; Calcium: 17%
Gina Homolka is the founder of Skinnytaste.com, the award-winning blog that’s been featured on Fitness, Better Homes and Gardens, Glamour.com, and FineCooking.com, among other media outlets. She lives on Long Island with her husband and their two children. Look for Gina’s new cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor on sale September 30, 2014.
Photo courtesy of Penny De Los Santos. Original recipe published in The Skinnytaste Cookbook.
