Chicken Enchilada Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 lbs. boneless skinless chicken breast, raw

1 red bell pepper, chopped (144g)

1 small yellow onion, chopped (150g)

15 oz. can Whole Kernel Corn (no salt added) (drained)

15 oz. can low sodium Black Beans Low Sodium (drained and rinsed)

15 oz. can petite diced Tomatoes (no salt added)

10 oz. can mild Red Enchilada Sauce

4 oz. can diced green chilies

4 cups low sodium Chicken Broth (32 oz.)

1 tsp. salt

1 tsp. pepper

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. paprika

1 ½ Tbsp. chili powder

1 ½ Tbsp. ground cumin

4 oz 1/3 less fat Cream Cheese

1/4 cup nonfat plain Greek yogurt (56g)

Directions

Crock Pot Instaructions

Add the chicken the the base of the crockpot. Top with bell pepper, onions, corn, beans, tomatoes, chilies, enchilada sauce, seasonings and chicken broth.

Stir to combine and set the crockpot to cook on low for 6-8 hours or high for 3 hours, or until the chicken is tender.

Remove the chicken from the crockpot and shred with forks. Return to the pot.

Add the cream cheese and greek yogurt and stir until melted and combined. Serve and enjoy with desired toppings.

Instant Pot Instructions

Add all ingredients except the cream cheese and greek yogurt to the instant pot.

Set the instant pot on manual (pressure cook mode) for 20 minutes. Quick release the pressure when the timer in done.

Remove the chicken and shred with forks. Add the chicken back to the instant pot.

Add cream cheese and greek yogurt to the soup and stir until completely melted into the soup. Serve and enjoy with desired toppings.

Stovetop Instructions

In a large pot, sauté the chopped bell pepper and onion over medium heat until they begin to soften.

Place the raw chicken breasts on top of the sautéed vegetables. Add the corn, black beans, diced tomatoes, green chilies, enchilada sauce, and all the seasonings. Pour the chicken broth over everything, ensuring the chicken is mostly submerged.

Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-30 minutes, or until the chicken is cooked through and tender.

Carefully remove the chicken breasts from the pot. Shred the chicken using forks and then return the shredded chicken to the pot.

Stir in the cream cheese and Greek yogurt until they are fully melted and combined with the rest of the ingredients.

Let the pot simmer for an additional 5-10 minutes to allow the flavors to meld together.

Notes

MACROS:

31g (52%) protien

4.5g (7%) fat

24.5g (41%) carbs

Would be so good topped with tortilla strips, sour cream, avo, lime juice

Nutrition

• Serving Size: 440 g
• Calories: 280 cal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Cholesterol: 93 mg
• Sodium: 674 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 32 g