Slow-Cooker Chicken Enchilada Soup
1/10th of recipe (1 cup): 145 calories, 2g total fat (<0.5g sat. fat), 431mg sodium, 17g carbs, 4g fiber, 4g sugars, 14g protein
Green Plan SmartPoints® value 3*
Blue Plan (Freestyle™) SmartPoints® value 1*
Purple Plan SmartPoints® value 1*
4 - 5 hours or 8 - 9 hours
2 cups red enchilada sauce
One 15-oz. can pure pumpkin
One 15-oz. can black beans, drained and rinsed
1 cup frozen sweet corn kernels
1 cup finely chopped onion
One 4-oz. can diced green chiles (not drained)
3 cups low-sodium chicken broth
1 lb. raw boneless skinless chicken breast
Optional toppings: shredded reduced-fat cheddar cheese, light sour cream or fat-free plain Greek yogurt, fresh cilantro
Combine all ingredients except chicken in a slow cooker. Mix until uniform.
Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks.
Return chicken to the slow cooker, and mix well.
MAKES 10 SERVINGS