Slow Cooker Skinny Enchilada Soup
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I realized that I don't have many "go to" low fat slow cooker meals. I would love to have a ton of slow cooker recipes that are low fat, and amazing. So the first recipe I created is Skinny Slow Cooker Enchilada Soup. I have never been so in love with a low fat recipe! The broth is so yummy, and I topped the soup with crispy corn tortillas, they make a a good texture contrast for the soup.
ingredients
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serves: 4
1/2 pound chicken breasts
32 ounces chicken broth
14 ounce can red enchilada sauce
10 3/4 ounce 98% fat free cream of chicken soup
1 can of water from soup can above
1 tablespoon chopped jalapeños with out seeds
1/4 cup chopped cilantro (add at the end)
8 corn tortillas (2 corn tortillas per serving)
4 about pumps non-stick cooking spray
Salt to taste
Servings Per Recipe: 4
Amount per Serving
Calories: 264
- Total Fat: 4.9 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Cholesterol: 39.4 mg
- Sodium: 2073.4 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 5.4 g
- Sugars: 7.8 g
- Protein: 18.7 g
preparation
1. Put chicken broth, enchilada sauce, soup, and water into slow cooker.
2. Whisk until smooth.
3. Add onion, jalapeño, and chicken breasts.
4. Cook on low for 8 to 10 hours.
5. Preheat oven to 450.
6. Cut the corn tortillas into strips. Spray a baking tray with non-stick cooking spray.Spread the tortilla strips on the baking tray, spray the tortilla strips with a little more non-stick spray. Sprinkle the tortilla strips with salt. Bake for about 10 minutes, until brown and crispy.
7. Shred the chicken in the slow cooker.
8. Add the cilantro and stir.
9. Divide the soup, and tortilla strips into 4 servings. And serve!
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