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dinner, food, slow cooker, soup, Yum - October 29, 2019

Chicken Enchilada Soup – Skinny, Easy, Delicious

Soup szn is officially here and it just makes my heart SO warm and happy. There are few things I love as much as cozying up on the couch with a warm bowl of soup, fire place going and one of our favorite movies on TV. Add in the fact that this chicken enchilada soup is based off one of my favorite Mexican dishes? I’m in heaven.

Say hello to one our of favorite light, easy, crockpot-able, soups – Skinny Chicken Enchilada Soup. Only a few ingredients that you can dump in a pot or leave in your crockpot all day, it’s truly one of our favorite Fall dinners!

No time to read? Click to Pin for later! 

chicken enchilada soup
I’m so excited to share this chicken enchilada soup recipe with you guys. I’ve made enchilada soups before but they all called for cups of corn flour, lots of cheese and ultimately were very un-skinny. In an attempt to fight the holiday season goodies, I wanted something that was lighter. I was determined to create an chicken enchilada soup that you guys would love and we wouldn’t feel guilty about eating (by the buckets full because it’s that addicting!).

The best part is that this can easily be crockpot or something you whip up spur of the moment! It’s basically dump and go, which is so nice when the holiday season can be so busy!

Print
Skinny Chicken Enchilada Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner, food, slow cooker, soup, Yum

Servings: 4-6

Skinny Chicken Enchilada Soup

Ingredients

  • 2 Chicken Breasts (raw, thawed)
  • 2 Cans of Black Beans (Drained)
  • 1 Can of Rotel Tomatoes
  • 1 Can of Diced Green Chiles
  • 4 Cups of Chicken Broth
  • 1 Cup of Water
  • 2 Cans of Enchilada Sauce
  • 1/4 Cup of Cilantro (More or less to taste, we love cilantro)
  • 1 Tsp. Paprika
  • 1/2 Tsp. Chili Powder
  • 1/2 Tbsp. Cumin
  • 1 Tbsp. Minced Garlic
  • Juice from 2 Limes
  • Salt & Pepper to Taste
  • Toppings: Shredded cheese, tortilla chips, avocado, sour cream (or greek yogurt, tastes the same!), hot sauce, onions

Instructions

  1. Boil Chicken Breasts
  2. Shred Chicken
  3. Combine all ingredients in a large pot
  4. Bring to a boil
  5. Reduce to simmer and cook for 15 minutes, stirring occasionally
  6. Serve with your desired toppings!

Notes

Can also be made in the crockpot! Combine all ingredients and cook on high for 3 hours or low on 6. If you use frozen chicken (totally works and my favorite way to do this!), put chicken in frozen. Remove 20 minutes before serving, shred chicken and return for the last 20 minutes. 

6.1.4
https://www.yespleasedaily.com/skinny-chicken-enchilada-soup/

Click Here to Pin this Recipe 

There are so many great toppings, but my favorite combo is avocados + cheese + cilantro + a squeeze of lime! It’s the best. I also like to add in a little hot saucy if I’m in the mood for something spicy.

If you try this chicken enchilada soup recipe, please let me know what you think! You can share on social + tag me (@RileySitton). Nothing makes my day more than seeing you recreate one of my recipes.

We’re going to make a pot of this for Halloween and cozy up on the couch! I. CAN’T. WAIT. Thanks for stopping by, XO. 

find more soup recipes here!

chicken enchilada soupchicken enchilada soupchicken enchilada soup

 

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Let’s Be BFFs

Believes anything and everything can be conquered with a ‘can do, will do’ attitude. Always looking at the glass half full, even if it is a glass of Sauvignon Blanc. Life’s better when it’s well lived –so say yes & have fun!

Loves Golden Retrievers, Coronas with Extra Lime, A Messy Kitchen from Cooking Up Something New for Her Husband & the Wheel of Fortune.

xo, Riley

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