Chicken Enchilada Soup
This yummy soup is a burst of enchilada flavors that will be sure to warm you up during the fall months!
2 cups (14 ounces) of cooked and shredded chicken breast
1 cup chopped white onion
1 cup frozen corn kernels
1 cup canned no salt added black beans, drained and rinsed
1 – 14 ounces can no salt added diced tomatoes
1 – 4 ounces of canned diced green chilies
1 – 15 ounces can of 100% pure pumpkin
3 cups mild red enchilada sauce
3 cups unsalted chicken stock
1 teaspoon ground cumin
1 teaspoon garlic powder
Place all ingredients in the slow cooker. Cook on low for 8 hours.
Serving ideas: Top with crushed tortilla chips, light sour cream, and light shredded cheese.
Per 1 ½ cup serving
Total Fat: 2g
Saturated Fat: 0g
Sodium: 540 mg
Total Carbohydrate: 19g
Dietary Fiber: 4g
Total Sugars: 5g
Includes 1g of Added Sugars
Love Good Day Central Illinois? We love you, too. And you can have all the hijinks delivered to your inbox every weekday morning. Sign up and subscribe to our Daily Newsletter.