Skinny Chicken Enchilada Soup (Crock Pot or Stove Top)

This main course soup is so easy to throw together, incredibly tasty and super filling. All the delicious flavors of an enchilada in one big bowl of soup! It has just the right amount of heat coming from the enchilada sauce. Each skinny serving has 242 calories and 4 grams of fat.
Skinny Chicken Enchilada Soup (Crock Pot or Stove Top)

Helpful Tips About this Recipe

Makes 6 servings (each serving almost 2 cups)

Shopping Tips

For this recipe, I used 1 (12 oz.) bottle of Trader Joe’s Enchilada Sauce. I also did the skinny facts based on this 12 oz. bottle. Or you could use  1 (10 oz.) can of red enchilada sauce found at most supermarkets.
Looking to buy a new crock-pot? Here’s one of my favorites: Crock-Pot Oval Manual Slow Cooker

Prep Tips

To cut down on fat and prep time, I like to sauté vegetables in the microwave, hands free and oil free, before adding them to a recipe.
 
WW Freestyle SmartPoints 1-Blue
WW SmartPoints
5-Green
WW POINTS PLUS
6
 
SKINNY FACTS: for 1 serving, almost 2 cups (not including optional toppings)
242 calories, 4g fat, 1g sat. fat, 37mg chol, 26g protein, 32g carbs, 6g fiber, 857mg sod, 5g sugar
FACTS: for Freestyle SmartPoints
30 calories, 0g sat. fat,  0g sugar, 1g protein

 

Skinny Chicken Enchilada Soup (Crock Pot or Stove Top)

Skinny Chicken Enchilada Soup (Crock Pot or Stove Top)

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Prep Time 20 minutes
Cook Time 45 minutes
Crock-Pot Time: 4 hours
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Mexican
Servings 6
Calories 242 kcal

Ingredients
  

Ingredients for Soup:

  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup red pepper, chopped
  • ½ tablespoon garlic, minced
  • 1 pound chicken breasts, diced (boneless, skinless)
  • 2 (14.5 oz.) cans reduced-sodium chicken broth
  • 1 (10-12 oz.) can or bottle of red enchilada sauce, I used a bottle of Trader Joe’s, see shopping tips
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (14.5 oz.) can tomatoes, chopped
  • cups frozen corn, not thawed

Ingredients for Topping: optional

  • Scallions, chopped
  • Reduced-fat cheddar cheese, shredded
  • Fat free sour cream or plain yogurt
  • Crushed, reduced-fat tortilla chips
  • Salsa

Instructions
 

  • In a microwave safe bowl, add onions, celery, red bell pepper and garlic. Cook about 3 minutes until the veggies are soft.
  • To cook in crock pot: Add cooked vegetables, chicken, chicken broth, enchilada sauce, beans, tomatoes and corn. Mix well. Cook on low 4 hours or on high 2 hours.
  • To cook on stove top: In a large soup pot, add cooked vegetables, chicken, chicken broth, enchilada sauce, beans, tomatoes and corn. Mix well. Bring to a boil, cover, turn down to simmer and cook covered for 30 minutes.
  • To serve: Ladle almost 2 cups soup in each bowl. Top with any or all of the optional toppings, if desired.  I like to add 1 tablespoon of scallions, cheese, yogurt and crushed tortilla chips to mine. Serve with salsa on the side, if desired.

Nutrition

Serving: 2cupsCalories: 242kcalCarbohydrates: 32gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 37mgSodium: 857mgFiber: 6gSugar: 5gBlue Smart Points: 1Green Smart Points: 5Plus Points: 6
Tried this recipe?Let me know how it was!

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