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

Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup is a flavorful, hearty dish that’s simple to make and perfect for a nutritious weeknight meal—especially if you’re mindful of your Weight Watchers points. Packed with tender chicken, colorful veggies, and a zesty enchilada-flavored broth, it’s a comforting soup with minimal effort.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts
• 1 can (15 oz) low-sodium green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 medium onion, diced
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• Salt, to taste
• Pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)

Instructions:

1. Add Chicken: Place the chicken breasts in the bottom of your slow cooker.
2. Layer Ingredients: Add the diced onion, green enchilada sauce, diced green chiles, black beans, corn, and all the spices (cumin, garlic powder, chili powder, onion powder, salt, and pepper) on top of the chicken.
3. Pour Broth: Pour the chicken broth over everything, ensuring the ingredients are well covered.
4. Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken is fully cooked and easy to shred.
5. Shred Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
6. Add Lime Juice: Stir in the lime juice, then let the soup rest a few minutes to let the flavors blend. Taste and adjust seasonings if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh cilantro or your favorite toppings, such as light sour cream or fat-free cheese—just keep in mind any impact on Weight Watchers points.