Friday, May 2, 2014
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
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
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 11:41 AM