Weight Watchers Chicken Enchilada Soup is zero Points! Easy family dinner and is also keto! Top with your favorite toppings for Tex-mix flavoring!
Equipment
- 8 Quart Crockpot
- knife
- Cutting Board
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts
- 14.5 Ounce Kernel Corn
- 10 Ounce Enchilada Sauce
- 2 Cups Chicken Broth
- 1 White Onion
- 20 Ounce Rotel With Green Chil
- 1/4 Cup Fresh Cilantro
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Chili Powder
- 1 1/2 Teaspoon Ground Cumin
- 1 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- Dice up your onion and cilantro.
- Spray your slow cooker with a nonstick spray or line with a slow cooker liner.
- Toss in all the ingredients, except only add 1/8 cup of the cilantro. The rest will be garnished for the soup.
- Set the slow cooker to low and cook for five hours.
- At the five-hour mark, remove the chicken breasts and shred them.
- Put the chicken back in the crockpot and cook for at least one more hour.
- Serve!
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 25mg | Sodium: 1243mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Chochi