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

Prep Time 15 mins
Course Soup
Servings 8

Equipment

  • Slow Cooker

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

Instructions
 

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

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