Skinnytaste · by Gina Homolka★ 4.9 (185)
Crock Pot Chicken Enchilada Soup
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 61%
CARBS 33G39% OF CAL
8G FIBER6G SUGAR20G OTHER
FAT 11G29% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup with chicken, black beans, corn, and chipotle in a tomato broth flavored with Mexican spices. Topped with cheese, avocado, and sour cream.
mainmexicansoupchicken🥘 pressure cooker⏲️ slow cooker🥄 saucepangluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tsp olive oil
- 1/2 cup onion (chopped)
- 3 cloves garlic (minced)
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans (rinsed and drained)
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts (16 oz total)
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz 1 small haas avocado, diced
- 6 tbsp reduced fat sour cream (optional)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 61%
CARBS 33G39% OF CAL
8G FIBER6G SUGAR20G OTHER
FAT 11G29% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 832mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.