Slow Cooker Chicken Enchilada Soup

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41 ounces (2.56 lbs) boneless skinless chicken breasts

2 cups fat-free, low sodium chicken broth

1 can red enchilada sauce

1 (14 ounce) can fire-roasted diced tomatoes, with juice

1 (4 ounce) can diced green chilies

1 ¾ cups Rotel

1 clove garlic, minced

1 cup green spring onion, peeled and diced

1 tsp ground cumin

½ tsp salt

6 ounces low fat cheddar cheese


1. Add all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You can also throw this is a stock pot for 20 minutes but would need to grill or bake the chicken first.

2. Garnish with 1 ounce of cheese per serving and 1/8th avocado (healthy fat option).

Bon Appetit!

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