Well, surprise! Another soup option. Yep, we still love soup in our house and this is one of my go-to favorites. It’s full of flavor, fast, and easy! What else can we really ask for, right? I got a version of this soup from a friend and have adapted it a bit to make my happy in the nutritional information area. Plus, I think it tastes pretty darn awesome. I actually whipped this up for lunch (that’s saying something because I don’t really like to cook for lunch) and enjoyed EVERY bite!
Green Enchilada Soup
1 lb. chicken breasts, cooked and shredded
3 cups chicken broth (99% fat free)
1 1/2 cups green salsa (such as La Victoria Salsa Verde)
1 cup frozen corn
1 cup black beans (drained and rinsed)
1/2 teaspoon cumin
Heat on high in slow cooker for 2 hours or until heated through or heat in pot on the stove. If desired (and if you can afford the calories) serve with toppings such as multi-grain tortilla chips, reduced fat grated cheese, light sour cream, chopped tomatoes, chopped green onions, avocado, and/or olives.
Nutritional Information – (Per Serving/No Toppings = Approx. 1 Cup)
Fat: 2.3g (1.2g = Sat)