Friday, May 2, 2014

80--- Crock Pot Chicken Enchilada Soup

Cinco de Mayo is on a Monday this year.  I know, booooo!!! This recipe goes out to all those cinco-loving peeps who don't have all day to prepare a celebratory meal.  Toss 'er in the slow cooker and you can still enjoy with a healthy meal when you get home from work/school/whatever you do without a ton of time spent in the kitchen!

Crock Pot Chicken Enchilada Soup
Serves 10-12

8 cups low sodium chicken broth
20 oz can enchilada sauce
1 can diced tomatoes
1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1/2 white onion, coarsely chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
4 oz can diced green chilies
1 cup frozen corn kernels
2 cups shredded precooked skinless chicken breast
1 cup uncooked long grain brown rice
2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp ground black pepper

Place all ingredients in a slow cooker and cook for 6 hours on low.  

Serve with a small dollop of sour cream.

Nutrition Info per 1 1/2 cups: 225 calories, 1.8 g fat, 18 g protein, 30 g carbohydrates, 6 g fiber


  1. This looks so good and I'm planning on making it for cinco de mayo. I do have a question is the can of tomatoes 14.5 oz or the larger 28oz. can ? Thanks for the wonderful post, I enjoy reading your blog!

    1. Hi there! Sorry for my delayed response! You should use a 14.5 oz can of tomatoes. I hope you enjoy it!