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.
Nutrition Facts
Creamy Chicken Enchilada Soup
Amount Per Serving (1 cup)
Calories 155Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 19mg6%
Sodium 329mg14%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 5g6%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.