Slow-Cooker Chicken Enchilada Soup

Slow-Cooker Chicken Enchilada Soup

from hungry-girl.com
10 min
10 servings

Make-ahead recipe magic! This hearty & healthy Mexican-inspired soup is as satisfying as is it delicious...

Ingredients

  • 2 cups red enchilada sauce
  • One 15-oz. can pure pumpkin
  • One 15-oz. can black beans, drained and rinsed
  • 1 cup frozen sweet corn kernels
  • 1 cup finely chopped onion
  • One 4-oz. can diced green chiles (not drained)
  • 3 cups low-sodium chicken broth
  • 1 lb. raw boneless skinless chicken breast
  • Optional toppings: shredded reduced-fat cheddar cheese, light sour cream or fat-free plain Greek yogurt, fresh cilantro, chopped red onion

Directions

  1. 1

    Combine all ingredients except chicken in a slow cooker. Mix until uniform.

  2. 2

    Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.

  3. 3

    Transfer chicken to a large bowl. Shred with two forks.

  4. 4

    Return chicken to the slow cooker, and mix well.