I hope this tasty dish serves as nutritional motivation for weight loss and keeps you on track with our 7 Day Carb Cutting Challenge. Put this with any workout plan and you’ll be dropping the pounds in NO time.
Chicken Enchilada Slow Cooker Soup
Prep Time: 15 Minutes
Cook Time: 6 Hours 30 Minutes
Ready In: 6 Hours 45 Minutes
1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste
1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
3. Serve with garnish of crushed corn tortillas, shredded cheddar cheese and/or green onions.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 186
** Calories from Fat: 31
Total Fat:3.4g 5 %**
Saturated Fat: 0.7g 4 %**
Sodium: 1075mg 43 %**
Total Carbohydrates: 22.9g 7 %**
Dietary Fiber: 3.4g 13 %**
Protein: 18.4g 37 %**
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.**Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.