Creamy Chicken Enchilada Soup

This Clean Eating Creamy Chicken Enchilada Soup is a quick and easy meal that is full of amazing flavors and is perfect for a chilly, busy day! 

This chicken enchilada soup is my kind of recipe. Basically you just throw a few simple ingredients in your slow cooker and let it do its thing for a few hours. Every ingredient is probably something you already have in your pantry. You can use fresh or frozen chicken breast or canned or rotisserie. You’ll also need canned black beans, corn, diced tomatoes (I used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada sauce. Add in an onion and some seasonings for extra flavor and there you have it. The perfect easy weeknight meal!

I enjoyed this soup topped with a little shredded cheese, avocado slices, tortilla chips and fresh cilantro. But it’s also so tasty with a handful of tortilla chips on the side that I can dip into the soup as I eat it. There’s really no wrong way to chow down on this deliciousness!

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Creamy Chicken Enchilada Soup

Yield: 12 servings

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

A quick and easy meal that is full of amazing flavors and is perfect for a chilly weeknight dinner!

Author: Kim

Ingredients

• 16 ounces canned chicken, drained, or 1 pound frozen chicken breast, or rotisserie chicken
• 2 15 ounce cans diced tomatoes (I like fire-roasted)
• 1 4 ounce can chopped green chiles
• 1 10 ounce can enchilada sauce
• 1 15 ounce can corn, drained
• 1 15 ounce can black beans, rinsed and drained
• 1 cup chicken broth
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1 tablespoon taco seasoning*
• 1 cup plain lowfat Greek yogurt
• Optional: tortilla chips, low-fat cheese, avocado slices, cilantro for topping

Instructions 

• Put everything except for Greek yogurt in your slow cooker and cook on high for 4 hours, or low for 8 hours. You can also make this soup on your stovetop! Simply put everything in a large pot, covered, and cook on medium-low for about 45-60 minutes, or until chicken is cooked through.
• If using full chicken breasts, take chicken out of the slow cooker just before serving, and shred. Add chicken back to the slow cooker, and stir in Greek yogurt. Serve warm with your favorite toppings.

Notes

*Or 1 tsp cumin, 1 tsp chili powder, 3/4 tsp pepper, 1 tsp salt.

Author: Kim

Course: Main Course, Soup

Cuisine: Tex-Mex

Serving: 1cup, Calories: 127kcal, Carbohydrates: 16g, Protein: 14g, Fat: 1g, Fiber: 4g, Sugar: 1g

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