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Sunday Slow Cooker: Chicken Enchilada Soup

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226
Calories 
31g
Carbs 
3g
Fat 
26g
Protein 
6
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Chicken enchilada soup is definitely one of my favorites. Many times it is compared to a thicker version of chicken tortilla soup and when done right, should taste just you are slurping up an enchilada. In a good way, a delicious way. It’s the perfect soup to make as nights begin to get a little colder and you want to curl up with something warm. Depending on your preference you can up the spice level in this soup by using more chili powder or a few diced jalapeno peppers. Consider making up a big batch and freezing the leftovers for meals on the go. It is also great without the chicken for vegetarians. Just use vegeatble broth and add in a can of pinto beans or corn.

Prep Time

Sunday Slow Cooker: Chicken Enchilada Soup

29
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 1 lb boneless skinless chicken breast
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 U onion, diced
  • 1 U green pepper, diced
  • 1 U red pepper diced
  • 3 U cloves garlic, minced
  • 10 oz canned diced tomatoes with green chiles
  • 14 oz. can enchilada sauce
  • 6 cups low sodium chicken broth
  • 1 tbsp tomato paste
  • 28 oz. can black beans, rinsed and drained
  • 1/4 cup masa harina (or corn meal)
  • 1/2 cup reduced fat shredded cheddar cheese

Nutritional Facts

Serving Size: 
1.25 cups (489g)
Amount Per Serving
Calories 226
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 30mg
10%
Sodium 1 250mg
54%
Total Carbohydrate 31g
10%
Dietary Fiber 9g
36%
Sugars 6g
Protein 26g

Directions

  1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
  2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
  3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

Notes

Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

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  • Julie Howard's picture
    5

    Average: 5 (1 vote)

    1496
    This soup is very tasty and really does taste like you are slurping an enchilada. :) Hubby, 9 kids, and I enjoyed for Sunday lunch and everyone was pleased. Serve with tortilla chips or cornbread.
    0
    out of 0 people found this review useful
8 servings 1.25 cups (489g) 226 cal 31 g 3 g 26 g 9 g 1 g 30 g 1250 g 6 g

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