Chicken Enchilada Soup

Chicken Enchilada Soupchicken-enchilada-soup.jpg
This yummy soup is a burst of enchilada flavors that will be sure to warm you up during the fall months!
Gluten Free

Ingredients

  • 3 – 4 ounce chicken breasts, cooked and shredded
  • 1 cup onion, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 cup canned black beans, drained and rinsed
  • 1 – 14 ounce can fire roasted diced tomatoes
  • 1 – 4 ounce can diced green chilies
  • 1 – 15 ounce can 100% pure pumpkin
  • 3 cups red enchilada sauce (use gluten free for GF version)
  • 3 cups reduced sodium chicken broth (use gluten free for GF version)
  • Tostitos® tortilla chips
  • Light shredded Mexican cheese
  • Light sour cream

Directions

  1. Place all ingredients in crock-pot.  Cook on low for 8-9 hours.
  2. Place in serving bowl and top with chips, sour cream and cheese.

Serves 10

Nutrition Information
Per 1 ½ cup serving (no toppings included)
Calories:  170
Total Fat:  4 g
    Saturated Fat:  0 g
Sodium:  715 mg
Total Carbohydrate:  19 g
    Dietary Fiber:  6 g
Protein:  13 g