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Crock Pot Chicken Enchilada Soup

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 212kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 19 ounce can mild enchilada sauce
  • 1 cup milk 1%
  • 1 cup chicken broth low sodium
  • 1/2 cup shredded cheddar cheese
  • 1 15 ounce can black beans, drained, rinsed
  • 1 14.5ounce can diced tomatoes
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 2 8 ounce chicken breasts
  • Optional Toppings: fresh cilantro scallions, avocado, sour cream, cheddar cheese, Homemade Brown Rice Tortilla chips

Instructions

  • Add the first 8 ingredients into the slow cooker.
  • Stir to combine well.
  • Place the chicken breasts right on top of the mixture.
  • Cover and cook on high 4 to 6 hours.
  • Take the chicken out onto a cutting board and use two forks to shred meat.
  • Add chicken back into slow cooker and stir to combine.
  • Serve with toppings and enjoy!

Notes

Weight Watchers PointsPlus: 5*

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 25.9g | Protein: 19.1g | Fat: 3.5g | Saturated Fat: 1.5g | Cholesterol: 39mg | Sodium: 979mg | Fiber: 3.6g | Sugar: 7.6g