ZERO WEIGHT WATCHERS FREESTYLE SMART POINTS PER SERVING!

I love the simplicity of this recipe. No need to chop up a bunch of ingredients. You just need a can opener and a slow cooker to make this soup. You don’t even have to cook or cut the chicken. You just put it in the slow cooker with the other ingredients and then shred the chicken with a fork after it is cooked. It took me less than 10 minutes to get this in the slow cooker before going to work and it smelled amazing when I came home at the end of the day. I LOVE the slow cooker!! (Have I mentioned that before?) Just like yesterday’s Skinny Sloppy Joe recipe, this soup can be made in the slow cooker or on the stove top. Scroll down to the bottom of the post for the directions on how to make this Creamy Chicken Enchilada Soup on the stove-top.

This is another recipe from Katie Farrell’s “Dashing Dish cookbook“.

Enter into our giveaway to win your own free copy of her cookbook and devotional. This giveaway has ended. I am sharing recipes from this cookbook this whole week and will be using the recipes I share in our meal plan at the end of the week. I think you will really enjoy her recipes.

Smart points per serving for the Creamy Chicken Enchilada Soup.

This soup makes 12 (one cup) servings. One serving of this soup by itself is 3 0 Freestyle Smart Point Weight Watcher smart points!

Actually, you could eat 3 cups of this soup for just 1 FreeStyle Smart Point!
Add one tablespoon of low fat shredded cheese to each serving for 1 WW FreeStyle SP per serving.
Add two tortilla chips crushed to each serving you will add 1 WW FreeStyle SP per serving.

Here is what you need to make this deliciousness:

1 lb. boneless, skinless chicken breasts
2 (15 oz.) cans diced tomatoes
1 (4 oz.) can chopped green chilies
1 (10 oz.) can enchilada sauce
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 c. fat-free chicken broth
1 medium onion
1 t. chopped garlic
1 T. taco seasoning
1 c. plain nonfat Greek yogurt
Low fat shredded cheese, optional
Crushed tortilla chips, optional

Slow cooker instructions:

Put the chicken, tomatoes, green chilies, enchilada sauce, corn, black beans, broth, onions, garlic, and taco seasoning in a 6-quart slow cooker.

Cover and cook on high for 4 hours or on low for 8 hours.

Take the chicken out of the slow cooker just before serving and shred.

Add the chicken back to the soup.

Stir in the Greek yogurt. (I didn’t have one whole cup so I just used what we had, so this soup would be creamier, and lighter in color, if you did the one cup of Greek yogurt that the recipe suggests)

Serve warm with cheese and chips if desired.

Stove-top instructions:

(If you will not be making this in the slow cooker, you can follow these stove-top instructions)

Place all the ingredients, except for the Greek yogurt, in a large pot, cover, and simmer over medium-low heat for 45 to 60 minutes, or until the chicken is cooked through. Take the chicken out of the pot just before serving and shred. Add the chicken back to the soup and stir in the Greek yogurt. Serve with warm cheese and chips if desired.

Makes 12 servings.
One serving is 1 cup.
One serving is 0 WW FreeStyle Smart Points.

Print Recipe

3.73 from 29 votes

Creamy Chicken Enchilada Soup

0 WW FreeStyle SP per serving

Makes: 12 servings

Calories: 155

Author: Dashing Dish Recipe

Ingredients

• 1 lb. boneless skinless chicken breasts
• 2 15 oz. cans diced tomatoes
• 1 4 oz. can chopped green chilies
• 1 10 oz. can enchilada sauce
• 1 15 oz. can corn, drained
• 1 15 oz. can black beans, rinsed and drained
• 1 c. chicken broth
• 1 medium onion
• 1 t. chopped garlic
• 1 T. taco seasoning
• 1 c. plain nonfat Greek yogurt

Instructions

• Slow cooker instructions:
• Put the chicken, tomatoes, green chilies, enchilada sauce, corn, black beans, broth, onions, garlic, and taco seasoning in a 6-quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. Take the chicken out of the slow cooker just before serving and shred. Add the chicken back to the soup and stir in the Greek yogurt. Serve warm with cheese and chips if desired.
• Stove-top instructions:
• Place all the ingredients, except for the Greek yogurt, in a large pot, cover, and simmer over medium-low heat for 45 to 60 minutes, or until the chicken is cooked through. Take the chicken out of the pot just before serving and shred. Add the chicken back to the soup and stir in the Greek yogurt. Serve with warm cheese and chips if desired.

The nice thing about this recipe is that the total points of the ingredients (that have points) is less than the number of servings, so if you just eat one cup it is more like 1/2 of a SmartPoint, which registers as zero points for one serving in the WW recipe builder…