The minute I found this recipe, I had a hunch it would be awesome. And man, it delivered! Super tasty!

This Slow Cooker Chicken Enchilada Soup is a delicious, hearty, and incredibly easy meal that’s perfect for a healthy weeknight dinner, especially if you’re watching your Weight Watchers points. Loaded with tender chicken, vibrant vegetables, and a savory enchilada broth, it delivers big flavor with minimal fuss.

Slow Cooker Chicken Enchilada Soup

Ingredients:

Instructions:

1. Prepare the Chicken: Place the 1 ½ lbs boneless, skinless chicken breasts in the bottom of your slow cooker.
2. Add Vegetables and Seasonings: Add the 1 diced medium onion, 1 can green enchilada sauce (low sodium), 1 can diced green chiles, 1 can drained and rinsed black beans, 1 can drained corn kernels, 1 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp onion powder, salt, and pepper over the chicken in the slow cooker.
3. Pour the Broth: Add the 4 cups low-sodium chicken broth to cover all the ingredients.
4. Cook: Set your slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is cooked through and easily shreddable.
5. Shred the Chicken: Once the cooking time is done, carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
6. Finish the Soup: Stir in the juice of 1 lime. Let the soup sit for a few minutes to allow the flavors to meld. Taste and adjust the seasoning (salt, pepper, or more lime juice) if needed.
7. Serve: Ladle the hot soup into bowls. Garnish with fresh cilantro or other desired toppings like light sour cream or fat-free cheese (adjust Weight Watchers points accordingly for any added toppings).