Skinny Slow Cooker Chicken Enchilada Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 boneless, skinless chicken breasts (frozen is fine)
  • 1 medium red onion, chopped
  • 1 large green bell pepper, cored and chopped
  • 4 cloves garlic, minced or pressed
  • 20 oz. frozen creamed corn
  • 1 can (14.5 oz) petite diced tomatoes with jalapeños
  • 1 can (15 oz) black beans, drained and rinsed well
  • 4 cups reduced-sodium or sodium-free chicken broth
  • 2 tbsp. chipolte chili powder
  • 2 tbsp. cumin
  • Himalayan pink or sea salt & fresh cracked pepper to taste.
Instructions
  1. Line the bowl of a large slow cooker with a slow cooker liner or spray with a nonstick cooking spray.
  2. Add chicken, vegetables, beans, chicken broth, spices, salt and pepper. Stir well.
  3. Cook on high for 4 hours or low for 8 hours. Shred chicken and serve.
  4. Garnish with greek yogurt, avocado and cilantro if wanted.
  5. This recipe can be made vegetarian by substituting the chicken with chickpeas or white beans and the chicken broth with vegetable broth.
Recipe by Becky's Best Bites at https://beckysbestbites.com/skinny-slow-cooker-chicken-enchilada-soup/