The weather has been crazy cold for the majority of the country! They are actually predicting SNOW here in Southern Georgia this week!!! What?!?! Time to warm up with a B-I-G bowl of goodness! My Skinny Slow Cooker Chicken Enchilada Soup has all the flavor of that comfort food favorite but none of the guilt! Thanks to a “secret” ingredient, you will still get a nice creamy feel that propels you back to the kitchen for a second helping! Don’t feel guilty about it…
- 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.
- Line the bowl of a large slow cooker with a slow cooker liner or spray with a nonstick cooking spray.
- Add chicken, vegetables, beans, chicken broth, spices, salt and pepper. Stir well.
- Cook on high for 4 hours or low for 8 hours. Shred chicken and serve.
- Garnish with greek yogurt, avocado and cilantro if wanted.
- This recipe can be made vegetarian by substituting the chicken with chickpeas or white beans and the chicken broth with vegetable broth.
No yucky canned enchilada sauce or heavy cream here! Using a combination on spices, broth and our “secret” ingredient homemade creamed corn from our garden (learn how to make your own here)…you get all the comfort and NONE of the guilt. BTW… if you don’t have homemade cream corn sitting in your freezer, like I do, just grab some in the frozen section of your favorite supermarket 🙂
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