Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 212 kcal
Ingredients
1 19 ounce can mild enchilada sauce
1 cup milk 1%
1 cup chicken broth low sodium
1/2 cup shredded cheddar cheese
1 15 ounce can black beans, drained, rinsed
1 14.5ounce can diced tomatoes
1 cup frozen corn
1 teaspoon cumin
2 8 ounce chicken breasts
Optional Toppings: fresh cilantro scallions, avocado, sour cream, cheddar cheese, Homemade Brown Rice Tortilla chips
Instructions
Add the first 8 ingredients into the slow cooker.
Stir to combine well.
Place the chicken breasts right on top of the mixture.
Cover and cook on high 4 to 6 hours.
Take the chicken out onto a cutting board and use two forks to shred meat.
Add chicken back into slow cooker and stir to combine.
Serve with toppings and enjoy!
Recipe Notes
Weight Watchers PointsPlus: 5*
Nutrition Facts
Crock Pot Chicken Enchilada Soup
Amount Per Serving (1 g)
Calories 212
Calories from Fat 32
% Daily Value*
Fat 3.5g
5%
Saturated Fat 1.5g
9%
Cholesterol 39mg
13%
Sodium 979mg
43%
Carbohydrates 25.9g
9%
Fiber 3.6g
15%
Sugar 7.6g
8%
Protein 19.1g
38%
* Percent Daily Values are based on a 2000 calorie diet.