Slow Cooker Chicken Enchilada Soup

By WEEK Reporter

Slow Cooker Chicken Enchilada Soup


Ashley Simper, OSF St. Francis Medical Center



3 – 4 ounce chicken breasts, cooked and shredded
1 cup onion, chopped
1 cup frozen corn kernels, thawed
1 cup canned black beans, drained and rinsed
1 – 14 ounce can fire roasted diced tomatoes
1 – 4 ounce can diced green chilies
1 – 15 ounce can 100% pure pumpkin
3 cups mild red enchilada sauce
3 cups fat free, low sodium chicken broth
Baked tortilla chips
Light shredded Mexican cheese
Light sour cream



1.      Place all ingredients in crock-pot. Cook on low for 8-9 hours.
2.      Place in serving bowl and top with chips, sour cream and cheese.


Serves 10
Nutrition Information
Per 1 ½ cup serving (no toppings included)
Calories: 170
Total Fat: 4 g
    Saturated Fat: 0 g
Sodium: 715 mg
Total Carbohydrate: 19 g
    Dietary Fiber: 6 g
Protein: 13 g