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Chicken Enchilada Soup

Makes 4 servings

Macros: 506 cal, fat 17g, carbs 52g, protein 41g, fibre 14g


2 tsp olive oil

1/2 cup onion, chopped

1 tbsp minced garlic

3 cups less sodium chicken broth

8 oz can tomato sauce

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

16 oz boneless skinless chicken breast


3/4 cup shredded part skim cheddar cheese

1/4 cup green onions

1 small avocado, diced

SLOW COOKER DIRECTIONS:Heat oil in a saucepan over medium-low heat.

Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth & tomato sauce and bring to a boil. Remove from the heat & pour into crock pot.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, green onions & avocado.

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