Easy Chicken Fiesta Soup in the Crockpot
Recipe type: Main Course
Cuisine: Southwestern
Serves: 6
Weight Watchers Info: 5 Points Plus per serving (cheese and tortilla chips are extra)
  • 4 boneless, skinless cooked chicken breasts, shredded (we used a 1+ lb. package of boneless, skinless thighs and grilled and chopped them, rather than baking and shredding them)
  • 1 14½ oz. can stewed tomatoes, drained
  • 2 4 oz. cans of chopped green chilies (we used the cans of diced jalapenos instead, for additional heat)
  • 1 28 oz. can of enchilada sauce
  • 1 14½ oz. can of chicken broth (we use fat-free)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp cayenne powder (NOTE: NOT in original recipe. Only add if you crave the fire)
  • ¾ tsp black pepper
  • 1 tsp salt
  • ¼ cup minced fresh cilantro
  • 1 cup frozen kernel corn
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • 2 fresh jalapenos, sliced (NOTE: NOT in original recipe–add at your own risk)
  • 8 tostada shells, crumbled (we used tortilla chips as garnish and on the side)
  • 8 ounces shredded cheddar cheese (we used Mexican shredded cheese mix)
  1. Add everything except the tostada shells (or chips) and cheese to slowcooker.
  2. Cover and cook on low for 8-10 hours.
  3. Serve and garnish with crumbled tostada or tortilla chips and cheese.
  4. Eat.
  5. Yeah, it really is that easy.
In its original recipe, it counts as family friendly. With my “options”, it is significantly less so, unless your kids are more hard core than ours.
This is a very hearty soup as a meal, not a soup as side.
Recipe by The Taste Place at https://www.thetasteplace.com/arriba-easy-chicken-fiesta-soup-in-the-crockpot/