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Soups are one the best ways to get maximum flavor with little calories.

And, if you throw all of it into the crock pot…

You come home to that!! And apparently The Rock can smell what you’re cooking 🙂

Check out this healthier soup version of enchiladas. I mean who doesn’t love Mexican food…no seriously, don’t trust them if they don’t :p

Chicken Enchilada Soup

INGREDIENTS:

1 pound boneless skinless chicken breasts

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1 cup frozen corn kernels

1/2 cup olives (or more if you love them as much as me)

1 can beans, rinsed and drained

1/2 onion, sliced or diced

1 red bell pepper, sliced or diced

1 can diced tomatoes fire roasted

1 10-ounce can red enchilada sauce

2 cups chicken broth

Toppings chopped cilantro and/or diced avocado

DIRECTIONS:

1. Season then place the chicken breasts at the bottom of a slow cooker.
2. Add the corn, olives, beans, onion and bell pepper to the slow cooker.
3. Pour in the tomatoes, enchilada sauce and chicken broth.
4. Cover the slow cooker and cook on LOW for 6-8 hours.
5. Remove the top and shred the chicken breasts with two forks.
6. Ladle into bowls and serve with your choice of toppings.

If you’re looking for a weekend fix you can do it like we do it. At my house we cook the chicken first, then follow the above directions; this way it only takes about 3-5 hours in the crockpot.

Let me know when you try it and what you think.