September Slow-Cooker Challenge Day 11 ~ Chicken Enchilada Soup

Happy Monday! Last night, I was back at it making slow-cooker meals, and up next, was Chicken Enchilada Soup.  I was a little hesitant to try this one because we already have a Chicken Tortilla Soup we like in the crock-pot, but the "enchilada" part intrigued me. 

After trying it, we realized it was actually very different from our tortilla soup, and quite good as well.  I mean if you want your soup to taste like an enchilada then this is your soup.  I was even surprised my daughter liked it as much as she did.  She even requested it for lunch the next day.  I call that a win!

I also really liked this recipe because it falls right in line with my 21 Day Fix meal plan I try to follow.  I am pretty strict to the meal plan for breakfast, lunch, and snacks because those are meals I eat on my own.  But sometimes I have a hard time at supper because I am only cooking one supper, and my husband and kids aren't on the same diet plan I am on.  Ha! But this recipe made us all happy! 

Ingredients

2tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups veggie broth

8oz can tomato sauce

1/4 cup chopped cilantro

15ox can black beans, rinsed & drained

14.5oz can diced tomatoes

2 cups frozen corn

1tsp cumin

1/2tsp dried oregano

1 pound of chicken tenders or boneless breasts

1/4 cup chopped green onions, for topping

3/4 cup shredded reduced fat cheddar cheese, for topping

Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.  

Add the rest of the ingredients to slow cooker.

Cover and cook on low for 5 hours.

Remove chicken from soup and shred.

Return to slow cooker, stir.

Serve with green onions and cheese.

A healthy serving would be about 1 1/2 cup of soup with 2 Tbsp of cheese and some green onions.  I also made cheese quesadillas for the kids, and they dipped them in the soup.  

Let me know if you try it out! 

Much love ~ Becky