Chicken Enchilada Soup

Chicken Enchilada Soup
Recipe adapted from a Lauren’s Kitchen recipe

Makes 4 Servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, drained
1 can corn, drained
1/2 cup onion, diced
1/2 to 1 green bell pepper, diced
1 10-ounce can medium red enchilada sauce
1 10.75-ounce can fat-free cream of chicken soup
2 cups skim milk
1 pound chicken
4 tbsp fat free sour cream, divided

1/2 tsp salt

In a slow cooker, combine beans, tomatoes, corn, onion, bell pepper and raw chicken. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on high for 3 hours. Remove chicken and shred with two forks. Add back to slowcooker for 30-45 minutes. Divide into four servings and top each with 1 tbsp sour cream.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: I really liked this one! I did have to add salt (so I tagged it on top) - it had a lot of flavor but was missing something. Once I added the salt this went QUICK. I think chips would have been good too, but didn't want to add the calories. I will say this was filling - huge bowl of soup for SURE. If you wanted to make it FIVE servings instead of four, to give yourself room for toppings like cheese, avocado, chips, etc. I say do it! I may next time - because I will be making this one again. I can also say that it reheats well, but note that it does take about 4 minute in the microwave with frequent stirring. For thicker soup, I'd suggest you mix some cornstarch and water - and add it to the slowcooker when you add back in the shredded chicken!