Friday, January 17, 2014

Slow Cooker Chicken Enchilada Soup

YUMMY and EASY!!!!
I came home yesterday to wonderful smells.  I needed it as it was an extremely difficult day and my body is fighting hard to not get sick from these yucky allergies. 
This is where planning saved the day. 
I knew I had a meeting after school, so I made sure I had a crockpot meal in my weekly  plan.  I prepped it that morning before I left.  Since I was running late getting home, I called and asked the boys to shred the chicken, grate some cheese, add in the sour cream.  
Substitutions:  I did not use the red bell pepper as I have one who would not touch it if you did.  I also used garlic powder and onion powder - I was out of both onions and garlic cloves.  It worked great and saved me a couple of steps in the morning. 
This recipe was extremely easy to make.  Not only that - it is delicious and follows Weight Watchers Simply Filling perfectly.  You will need to count points for chips and avocado - I did not even use them and it was a wonderful soup.  I also use 2% cheese - so I have to count points for that - but it is sooo worth it. 
Slow Cooker Chicken Enchilada Soup
Serves: 4


  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 small red bell pepper or green, diced
  • 3 cloves garlic minced
  • coarse salt and fresh black pepper
  • View All Ingredient....
  • 1 can (11 ounce) Ro-tel diced tomatoes & green chiles
  • 4 cups low-sodium chicken broth
  • 1 1/4 pounds boneless chicken breasts
  • 2 cups corn
  • 1 can black beans optional
  • 1 tablespoon chili powder like McCormick
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano (preferably Mexican) crushed between fingertips
  • 1 1/2 cups shredded sharp cheddar cheese or Monterey jack, plus more for serving
  • 1 cup sour cream plus more for serving
  • tortilla chips for serving
  • sliced avocado for serving, optional


  1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
  4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

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