Chicken Enchilada Soup

I’ve made this soup once so far, it was easy, healthy, just the right amount of spicy, and perfect for a cold day.

  • 1 pound skinless chicken breasts, chopped
  • 30 oz canned diced tomatoes (drained)
  • 4 oz canned green chiles
  • 10 oz mild enchilada sauce
  • 1 can of pinto beans, drained
  • 1 can of black beans, drained
  • 1 can of corn, (or you could use frozen or fresh
  • Two diced bell peppers, your choice of color
  • 1 diced onion
  • 1 tsp each chili powder and cumin
  • 1 quart chicken broth or stock
  • 1 bunch of diced greens such as kale for added nutrition

You essentially just add everything into your crock pot and let it cook for 6-8 hours. I feel like using the crock pot and so many canned goods is cheating, but maybe not every day needs to be complex, or hard. This is easy, and delicious, full of vegetables, but low on fat. The use of so many canned goods shouldn’t result in a need for added salt, but you should taste it to check if it is adequately seasoned.

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