This yummy crockpot soup is a burst of enchilada flavors that will be sure to warm you up during the fall months!
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 mild red enchilada sauce
3 cups fat free, low sodium chicken broth
Baked tortilla chips
Light shredded Mexican cheese
Light sour cream
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.
Per 1 cup serving (no toppings included)
Total Fat: 4g
Saturated Fat: 0g
Sodium: 715 mg
Total Carbohydrate: 19g
Dietary Fiber: 6g
From: Ashley Simper, MS, RD, LDN
OSF Saint Francis Medical Center