Who doesn't love a good chicken soup? (Perhaps vegetarians, but they probably didn’t click on this recipe.) This version is loaded with shredded chicken and black beans, and it’s thickened with PUMPKIN. (The BEST!) Soup's on...
Slow-Cooker Chicken Enchilada Soup
1/10th of recipe (1 cup): 145 calories, 2g total fat (<0.5g sat. fat), 431mg sodium, 17g carbs, 4g fiber, 4g sugars, 14g protein
Click for WW PersonalPoints™ value*
4 - 5 hours or 8 - 9 hours
2 cups red enchilada sauce
One 15-oz. can pure pumpkin
One 15-oz. can black beans, drained and rinsed
1 cup frozen sweet corn kernels
1 cup finely chopped onion
One 4-oz. can diced green chiles (not drained)
3 cups low-sodium chicken broth
1 lb. raw boneless skinless chicken breast
Optional toppings: shredded reduced-fat cheddar cheese, light sour cream or fat-free plain Greek yogurt, fresh cilantro
Combine all ingredients except chicken in a slow cooker. Mix until uniform.
Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks.
Return chicken to the slow cooker, and mix well.
MAKES 10 SERVINGS
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