Recipe: Slow Cooker Enchilada Soup

In the mood for soup? Try out this Enchilada Soup! Slow Cooker recipes are a great way to meal prep ahead of time. This Slow Cooker Enchilada Soup is perfect as the holiday season is getting near – who doesn’t love a warm bowl of soup as the temperatures are dropping?!

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Slow Cooker Enchilada Soup

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Prep Time 15 minutes mins

Servings: 8

Course: Soup

Ingredients Equipment Method

Ingredients

  

• 1 lb chicken breasts boneless, skinless
• 6 cups low sodium chicken broth
• 1 tbsp tomato paste
• 1/2 tsp salt
• 1/2 cup water
• 1/4 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 3 garlic cloves minced
• 1 medium onion diced
• 1 red pepper diced
• 1/4 cup corn meal
• 1/2 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
• 1 cup tortilla chips crushed

Equipment

• Slow Cooker

Method

 

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

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