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| Empowerment Brand

Healthy, Crockpot Chicken Enchilada Soup

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I love soups so much. In Indiana, we are in summer for four months tops so pretty much eight months out of the year is soup weather for me! Marcus and I have been working each weekend to clear space and get rid of things that we do not use. While we were in the basement Clearing (as I call it), I spotted my red crockpot I got ages ago. I instantly started thinking about what I could make and went straight to Chicken Enchilada Soup. I have been on a Mexican kick lately (who am I kidding, I think about Mexican all the time, it’s my spirit food) and one night created a healthier version of Nachos that I have coined, “It’s Ashley’s Nacho night!” So this fit perfectly in to my Mexican loving spirit. I promise you will enjoy this healthier version of Enchilada Soup and your family will too!

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Ingredients:

3 uncooked chicken breasts
1 can enchilada sauce 30 ounces
Chopped tomatoes (I used organic box)
1 can tomato sauce 14 ounces
3 cups chicken broth
8 ounces light cream cheese (I got 1/3 less fat)
1 large yellow onion (if you like your soup thicker, make it 2 onions)
1 tbsp cumin
1 tbsp garlic powder or salt
Additional ingredients:
jalapeno, corn, beans, onion salt, cayenne pepper.
Soup toppings:
Blue corn tortilla chips, cayenne pepper, jalapeno’s, cilantro and avocado!

Directions:

  1. Turn crock pot on high and add the chicken breasts, enchilada sauce, tomato sauce & light cream cheese.
  2. Let cook for 2 hours until chicken is cooked.
  3. Remove chicken to let cool, add onion and diced tomatoes to crock pot.
  4. Let onion cook 30 minutes.
  5. Once chicken is cool (15 minutes or so), pull the chicken breasts apart so they are in strips. (it will easily tear apart if you begin once chicken cools slightly). Keep chicken to the side.
  6. Once onion is cooked, take a hand blender and blend entire contents of the crock pot. Once blended, you’ll notice the cream cheese is now fully blended along with the onion, creating a thicker soup.
  7. Add the chicken strips and serve.

Serves 10 | serving size 2 cups

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See the nutritional facts of each serving and print out the recipe below.

Healthy, Crockpot Chicken Enchilada Soup
Recipe Type: Soup Dinner or Lunch
Cuisine: Mexican
Author: Ashley Johns
Prep time:
Cook time:
Total time:
Serves: 10
This Healthy Chicken Enchilada Soup will give your whole family the experience of a healthier Mexican soup night!
Ingredients
  • 3 chicken breasts raw
  • 1 can enchilada sauce 30 ounces
  • Chopped tomatoes (I used organic box)
  • 1 can tomato sauce 14 ounces
  • 3 cups chicken broth
  • 8 ounces light cream cheese (I got 1/3 less fat)
  • 1 large yellow onion (if you like your soup thicker, make it 2 onions)
  • 1 tbsp cumin
  • 1 tbsp garlic powder or salt
  • Additional ingredients:
  • jalapeno, corn, beans, onion salt, cayenne pepper.
  • Soup toppings:
  • Blue corn tortilla chips, cayenne pepper, jalapeno’s, cilantro and avocado!
Instructions
  1. Turn crock pot on high and add the chicken breasts, enchilada sauce, tomato sauce & light cream cheese.
  2. Let cook for 2 hours until chicken is cooked.
  3. Remove chicken to let cool, add onion and diced tomatoes to crock pot.
  4. Let onion cook 30 minutes.
  5. Once chicken is cool (15 minutes or so), pull the chicken breasts apart so they are in strips. (it will easily tear apart if you begin once chicken cools slightly). Keep chicken to the side.
  6. Once onion is cooked, take a hand blender and blend entire contents of the crock pot.
  7. Once blended, you’ll notice the cream cheese is now fully blended along with the onion, creating a thicker soup.
  8. Add the chicken strips and serve.
Serving size: 2 cups Calories: 183 Fat: 12 Carbohydrates: 10 Protein: 7

 

 

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One comment

  1. Avatar

    this looks so good!

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