A healthy soup with all of the flavors of an enchilada. Chicken and black beans make it hearty. Your slow cooker makes it easy.
Healthy food doesn’t have to be bland and it doesn’t have to be a salad. This soup is full of the healthy goodness of black beans, corn, and white meat chicken.
And the flavor is off the charts; enchilada sauce, cumin, green chilis, a touch of lime, and (if you’re feeling spicy) chipotle and a few dashes of hot sauce. If you’re really adventurous, you can use hot enchilada sauce.
If you saw my last post, Supreme Pizza Ravioli Bake, you know that Mexican food is one of my favorite foods. But sometimes it’s not so good for you.
With this soup I get all of the flavors I love without so many calories.
This is such an easy recipe. Just whisk together the first 5 ingredients.
Then throw in the chicken. Three to four large breasts should do it.
Make sure they’re covered in the sauce mixture and let it go on low. After 6-7 hours take the chicken out and shred it.
Add it back to the slow cooker. Stir in the beans and the frozen corn (no need to thaw).
Turn it up on high heat for about 10-15 minutes, long enough for the beans and corn to get heated through. Just before you serve it, squeeze in the lime juice.
I like my Slow Cooker Enchilada Soup topped with crushed tortilla chips, cheese, and chopped cilantro. And probably more cheese. And some hot sauce. Maybe a dollop of sour cream. We’ll see.