Wednesday, March 28, 2012

Crock Pot Chicken Enchilada Soup

Hello there!

Long time, no blog!  We are having major internet issues at home and work is crazy...and I have a baby.  A super cute one if I do say so myself =)

But, I have a really good recipe to share today.  Thank you Pinterest, I found this here and changed it up just a bit.  I realize its getting a little warm for soup, but its never to warm for easy!

You will need the following:

1 can black beans, rinsed and drained (rinsing = less sodium)
1 can diced tomatoes, no salt added
10 oz frozen corn (use frozen instead of canned for less sodium)
1/2 white onion, chopped
1/2 bell pepper, chopped (doesn't matter what color, I had a green one so that's what I used)
10 oz can of enchilada sauce
1 can Healthy Request Cream of Chicken Soup
1 1/2 cups skim milk
5-6 frozen chicken breast strips (or 2-3 frozen chicken breasts)

After your onion and green pepper are chopped, combine them with the beans, tomatoes and corn in a slow cooker liner in your crock pot.

Place frozen chicken on top of veggies.

In a mixing bowl, combine enchilada sauce and cream of chicken soup.

Mix in milk until smooth.

Pour mixture into crock pot.

Cook on high for 4-6 hours or low for 6-8 hours.  Shred chicken (I just do it while it is still in the crock pot...its pretty tender so it just falls apart).

Top with low fat shredded cheese or sour cream, or better yet - avocado slices for some added healthy fats!



  1. OH! This is soooo my kind of soup! I am on it!!!!


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