Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup (640x465)

I’ve been making this soup a lot lately. It’s so easy and tastes so good. A one cup serving comes in at about 90 calories. I’m a big fan of adding toppings to my bowl of soup right before I eat it. Shredded cheddar cheese, diced avocado, more fresh cilantro, and/or crumbled tortilla chips are nice additions to this soup.

Crockpot Chicken Enchilada Soup

2 chicken breasts or 4 chicken tenderloins (about 1 pound)
1 large onion, chopped
3 cloves garlic, minced
2 small poblano peppers, seeded and chopped
1 jalapeno, seeded and minced
1 medium zucchini, diced
1 cup frozen corn
14.5 ounce can diced tomatoes and juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups chicken broth
1/4 cup fresh cilantro, chopped

Add all the ingredients to the crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

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