Green Enchilada Soup

Slow Cooker Enchilada Soup - Salsa Verde

Well, surprise!  Another soup option.  Yep, we still love soup in our house and this is one of my go-to favorites.  It’s full of flavor, fast, and easy!  What else can we really ask for, right?  I got a version of this soup from a friend and have adapted it a bit to make my happy in the nutritional information area.  Plus, I think it tastes pretty darn awesome.  I actually whipped this up for lunch (that’s saying something because I don’t really like to cook for lunch) and enjoyed EVERY bite!

Green Enchilada Soup

1 lb. chicken breasts, cooked and shredded
3 cups chicken broth (99% fat free)
1 1/2 cups green salsa (such as La Victoria Salsa Verde)
1 cup frozen corn
1 cup black beans (drained and rinsed)
1/2 teaspoon cumin
toppings, optional

Heat on high in slow cooker for 2 hours or until heated through or heat in pot on the stove.  If desired (and if you can afford the calories) serve with toppings such as multi-grain tortilla chips, reduced fat grated cheese, light sour cream, chopped tomatoes, chopped green onions, avocado, and/or olives.

Serves 5.

Nutritional Information – (Per Serving/No Toppings = Approx. 1 Cup)
Calories:  198
Protein:  24.6g
Carbs:  22.1g
Fat:  2.3g (1.2g = Sat)
Fiber:  4.5g
Sugars:  4g


2 thoughts on “Green Enchilada Soup

  1. Tonia says:

    Loved it! Needed a quick, last minute meal and it was ready in 25 minutes (or less). Added a cheese quesadilla for extra hungry teenagers and the meal was a success! Thank you!

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