Chicken Enchilada Soup Recipe

I’m probably going to say this a million times in this post, but this chicken enchilada soup is amazing. It’s filling too. I’m not sure where you live, but here in Michigan, it feels like winter. With the windchill, it was 24 degrees today. So total soup weather. This chicken enchilada soup is filling and the best part is, if you are following Weight Watchers (WW), it is zero SmartPoints for one serving.

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chicken enchilada soup

Chicken Enchilada Soup

Delicious recipe for chicken enchilada soup. Can be made in your slow cooker or on the stovetop. 0 SmartPoints on Weight Watchers!

Course Main Course, Soup
Keyword chicken enchilada soup, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 People

Ingredients

  • 1 lb Boneless, Skinless Chicken Breast
  • 10 oz Old El Paso Enchilada Sauce, Hot
  • 11 oz Canned Corn
  • 4 1/2 oz Old El Paso Green Chilies, mild, chopped
  • 29 oz No Salt Added Diced Tomatoes (2 14.5 oz cans)
  • 15 oz Black Beans drained and rinsed
  • 1 med Onion chopped
  • 1 1/2 tsp Minced Garlic
  • 3 tsp Taco Seasoning
  • 1 cup Fat Free Chicken Broth
  • 1 cup Plain Fat Free Greek Yogurt

Instructions

  1. You have the option of using either the stovetop or your slow cooker. Place your chicken breasts (raw) in the slow cooker or stock pot.

  2. Add ALL of the other ingredients, but the plain fat free Greek yogurt. Stir.

  3. If you are using the stovetop, bring your soup to a slow boil and then turn on low. I used the "simmer select" option on my stove. Allow it to simmer for about 65 minutes. 

    If you are using your slow cooker, cook on high for 4 hours or low for about 8 hours.

  4. Check to make sure your chicken is cooked. Remove the chicken from the stock pot or slow cooker and shred. Add it back to the pot/slow cooker.

  5. Stir in your plain fat free Greek yogurt and serve immediately.

Recipe Notes

*Each serving is 1 cup.

You guys…it’s so good. I was texting my cousin and she asked me if I thought it would be good without the greek yogurt (she likes more brothy type soups). To be honest, it was good, and I would eat it either way, but it was WAY better with the Greek yogurt. If you are thinking, “ew, I don’t want to use Greek yogurt”, I think you could totally use heavy whipping cream. I use that in my Chorizo Chicken Soup Recipe and it’s amazing too.

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This Chicken Enchilada Soup is 0 pts on WW

For my Weight Watchers people, this chicken enchilada soup is 0 SmartPoints for 1 serving. With that said, if you choose to eat 2 servings (so 2 cups), and I can’t blame you…it’s that good, then it is 1 point. So technically, this recipe works out to 1/2 a point. But even at 1 point for 2 cups, that’s a good deal! This soup is super filling!

This chicken enchilada soup is definitely a recipe that you want to keep the ingredients on hand. I made it today and everyone in my house had a bowl of it and there is not much left. That makes me very sad! I think what I will do next time is double the recipe and freeze some of it. This is an excellent freezer soup recipe!

Other WW Recipes You May Like

I love making WW friendly recipes. Other recipes you will want to check out are:


Gluten Free Jam Thumbprint Cookies

This Thanksgiving, I volunteered to bring a few gluten free desserts. I figured I would make cookies and brownies (I am NOT good at making pies). Once I said I would bring cookies, I knew I wanted to bring jam thumbprint cookies. I hadn’t had them in years and they used to be a favorite of mine. However, I didn’t want to just make them the day before Thanksgiving without doing a trial run. So I made some gluten free jam thumbprint cookies today!

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jam thumbprint cookies

Gluten Free Jam Thumbprint Cookies

Buttery jam thumbprint cookies. Delicious and gluten free!

Course Dessert, Snack
Keyword cookies
Prep Time 10 minutes
Cook Time 13 minutes
Cool 10 minutes
Total Time 23 minutes
Servings 24

Ingredients

  • 1 Cup Butter softened
  • 2/3 Cup Powdered Sugar
  • 2 large Egg Yolks
  • 2 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 1/2 Cup Gluten Free Flour
  • 1/4 Cup Granulated Sugar
  • Your favorite seedless jam

Instructions

  1. Preheat your oven to 325 degrees. Line your baking sheets with parchment paper. 

  2. Using your hand mixer, beat your butter until it is light and fluffy. Next add your egg yolk, powdered sugar, vanilla and salt. Mix after each new addition.

  3. Add your gluten free flour. Rather than using your hand mixer to mix this, it is much better to wash your hands (or wear gloves) and mix the cookie dough with your hands. The dough is dry. Just keeping mixing it all together. 

  4. Using a tablespoon or cookie scoop, take 1 tablespoon of cookie dough and roll into a ball with your hands. Next roll in the granulated sugar, making sure to cover all sides with sugar. Place on your baking sheet and press your finger in the center to make a little well. Add your favorite seedless jam to each well.

  5. Place your baking sheet in the oven and bake for 12-13 minutes. Remove from the oven and allow to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool longer.

Recipe Notes

*If your gluten free flour does not contain xanthan gum, add 1 tsp to your mix.

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These jam thumbprint cookies are amazing! They are buttery and melt in your mouth. My kids, who are hyper critical of everything and have no problem telling me what they think, thought they were delicious. Once piece of advice though. Don’t overflow the cookies with the jam. It will bubble over and make a mess!

Jam Thumbprint Cookies Tips

Aside from the obvious tip of not putting too much jam in the cookie, a few other tips I have are:

  1. Definitely use a cookie scoop. It is imperative that these cookies are all the same size so they cook evenly.
  2. Don’t overcook the cookies. In my oven it took 13 minutes. You want to take them out as they are just about to brown the edges. Keeping them on the cookie sheet for ten minutes will allow them to cook a tiny bit more.
  3. For a more uniform look, you can use a dowel rod to make the little well so they are all the same.

FYI…if you are following Weight Watchers, like I am, I put this recipe in the recipe builder and each cookie is 5 points.

What are your favorite type of cookies?


Cheesy Jalapeno Stuffed Chicken – WW Recipe

We eat a lot of chicken in our house. I am always trying to find new ways to make it. Both my husband and I like spicy foods so I decided to make a cheesy jalapeno stuffed chicken breast. Well…correction, my husband made it. I had knee surgery yesterday and totally forgot to cook the chicken before the surgery. So, being the good guy that he is, he not only made the chicken, BUT he also took pictures for me too!

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cheesy jalapeno stuffed chicken

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Cheesy Jalapeno Stuffed Chicken Breast

Delicious recipe for a cheesy jalapeno stuffed chicken breast. WW friendly recipe at just 2 points!

Course Main Course
Keyword chicken, smartpoints, stuffed chicken, weight watchers
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 people

Ingredients

  • 3 Chicken Breasts pound slightly thinner
  • 3 small Jalapeno Peppers sliced in half; hollowed out
  • 3/8 cup Shredded Colby Jack Cheese divided
  • 6 Pepper Seasoning to taste

Instructions

  1. Preheat your oven to 350 degrees. Prepare your baking pan. I like to use this baking mat. It keeps the chicken up and gives it a nice crisp!

  2. Slightly pound your chicken a bit thinner and then slice the chicken open, leaving one side intact. 

  3. Slice your jalapeno peppers in half and hollow them out. Place half of the pepper in the chicken and cover with 1/8 cup shredded cheese. Set the other half of the pepper on top and close the chicken and secure with toothpicks (I use metal toothpicks. If you use wooden ones, soak in water first).

  4. Bake for about 40 minutes. Make sure you cook your chicken to an internal temp of 165 degrees. 

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I highly recommend that baking mat. The chicken cooks so much better on it and those little triangles keep the chicken up so that it’s not just sitting in it’s own juices while it cooks. The price for that mat is a really good one too!

cheesy jalapeno stuffed chicken

As you can see from the picture, my husband easily closed the chicken with one metal toothpick. If I were making this, I would have flipped the chicken halfway through, but he didn’t and it tasted just fine! I didn’t eat more than a few bites last night since I figured a giant, spicy chicken breast, was probably not the best thing to eat right after surgery! But it was really delicious and I can’t wait to eat it tonight!

It’s WW Friendly!

We used regular shredded cheese. So in doing that, it made this chicken dish 2 points. If you like, you could try using low fat or fat free shredded cheese and the points may go down. I, personally, prefer the taste of regular cheese and plan to just account for that. It’s totally up to you with what you choose to do. Either way, this is a very low point WW recipe!

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Interested in Weight Watchers?

This cheesy jalapeno stuffed chicken breast recipe is just one of the many delicious WW recipes I’ve tried so far. I’ve found the plan really easy to adapt to my lifestyle and right now, I am recovering from knee surgery and have stuck to my points 100%! If you would like to sign up, I would love for you to use my link. You get a free month and so do I! Simply use this link and follow the sign up directions!

Looking for another delicious WW recipe besides this cheesy jalapeno stuffed chicken breast? Try this egg muffin recipe. Not only are they super easy to make, but you can freeze them too!


Blueberry Banana Muffins – GF and WW

Since starting Weight Watchers (WW), I have become obsessed with finding WW friendly recipes for all of my favorite things. Being able to make them gluten free too, is an added bonus! Banana muffins are my kids favorite. I swear they make a pact with each other to NOT eat the bananas I buy, just so I then have bananas ripe enough to make muffins. I’m not joking! After starting WW, I wanted to be able to still enjoy a few of my favorites, so I came up with this recipe for gluten free blueberry banana muffins!

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blueberry banana muffins

WW Friendly Blueberry Banana Muffins

If you are following WW’s, you are probably as excited about these FULL SIZE, WW friendly muffins, as I am! They are just 6 points for a full size muffin! My plan was to make them as mini muffins, but I was completely out of mini muffin wrappers. As mini muffins, they would be even less points!

Blueberry Banana Muffins

Delicious recipe for blueberry banana muffins. They are gluten free (though you can make them with regular flour) and WW friendly!

Course Breakfast, Dessert
Keyword banana muffins, blueberry muffins, muffins, smartpoints, weight watchers, ww
Prep Time 1 hour 10 minutes
Cook Time 22 minutes
Total Time 1 hour 32 minutes
Servings 12 people

Ingredients

  • 1/2 Cup Butter softened
  • 1 Cup Stevia in the Raw
  • 2 Large Eggs
  • 1 Cup Bananas mashed
  • 1 tsp Vanilla
  • 1 TBSP Milk
  • 2 Cups Gluten Free Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 Cups Fresh Blueberries

Instructions

  1. In a large bowl, combine the softened butter and stevia. Mix thoroughly. Add in the eggs one at a time and mix well.

  2. Next add your mashed bananas, milk and vanilla extract. Mix completely. Next, add in your dry ingredients. Be sure to mix this well.

  3. Fold in the blueberries. Cover with plastic wrap and place in the fridge to chill for about 1 hour. 

  4. Preheat your oven to 425 degrees and prepare your muffin tin with liners. Fill each muffin tin completely (trust me). I like using one of these batter spoons.

  5. Bake at 425 degrees for 10 minutes. Then lower the temp to 350 degrees and bake for 10-12 minutes longer. Cool on a wire rack.

Recipe Notes

*If you would like to make these with regular flour, go ahead! Use the exact same amount of regular flour.

blueberry banana muffins

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These muffins are delicious! Like I said, banana muffins are a favorite in our house, but these blueberry banana muffins are amazing! The blueberries add a tartness to the muffin that is so good! I used Steviablueberry banana muffins in this recipe. Originally, my plan was to use Swerveblueberry banana muffins, but I could not find it in the store. I’ve heard that Swerve is the best zero calorie sugar sweetener. I’d love to find out! I’ll have to order some on Amazon!

As with any recipe that you are calculating points or macros, while these came out to be 6 points per muffin based on the ingredients I used, you will want to add the recipe to your WW recipe builder with the specific ingredients you use to make sure the points work out the same! Enjoy the blueberry banana muffins!

Fajita Ground Turkey Egg Muffins

One of the things I do every Sunday night, in order to be prepared for the week ahead, is pre-make some quick and easy foods. One of our favorites are the egg muffins. The spicy sausage egg muffins are a huge favorite in our house, however, since joining Weight Watchers, I wanted to make some that were less points. Today I decided to use ground turkey and make fajita ground turkey egg muffins! You guys, they are so good! Even better…they are low in points. I like that, just as much as I like how they taste! Gotta love low point Weight Watchers recipes!

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ground turkey egg muffins

 

Fajita Ground Turkey Egg Muffins

Super easy recipe, perfect to make ahead, fajita ground turkey egg muffins. Only 1 point on Weight Watchers per ground turkey egg muffin!

Course Breakfast
Keyword eggs, freezer recipe, keto, low carb, weight watchers
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 12 people

Ingredients

  • 1/2 tbsp Extra Virgin Olive Oil
  • 1 lb Extra Lean Ground Turkey brown
  • 1/2 packet McCormick's Gluten Free Fajita Seasoning
  • 6 large Eggs
  • 1 cup Egg Whites
  • 1/2 medium Red Bell Pepper diced
  • 2/3 cup Shredded Colby and Monterey Jack cheese
  • 1 tbsp Minced Onion

Instructions

  1. Preheat your oven to 350 degrees. Prepare your muffin tin. I use a silicone muffin pan that I really like. 

  2. Brown your ground turkey. Sprinkle half of the packet of McCormick's Fajita Seasoning onto the ground turkey while you are browning it. I purchase the gluten free version, but if you don't need it, just purchase the regular one!

  3. While the ground turkey is browning, dice up your red bell pepper and set aside. Beat your eggs and egg whites and set aside.

  4. Once your ground turkey is browned, place a little bit of turkey in each muffin well. Next add your minced onion, red pepper, and cheese to each muffin well. Slowly pour the eggs over top of it all.

  5. Bake in the oven for 27 mins. Immediately remove the egg muffins from the muffin pan and allow to fully cool on a wire rack. Once cooled, store in an air-tight container in the fridge for 5-7 days. 

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If you are following Weight Watchers, these work out to just 1 point per ground turkey egg muffin! How cool is that?!? Simply reheat them in the microwave in 30 second increments until they are hot and you have a quick and easy breakfast for those days when you are running out the door. Since I’m up and out the door early to get my son to school (it’s about 40 minutes away), I’m starving and need something quick. These are perfect!

You can customize these fajita ground turkey egg muffins to your liking! Don’t like red bell peppers? Take them out! Add the veggies of your choosing! If you want to make a bunch at once and freeze them, you can! Just make sure you wrap them tightly and I would only store them for about three months. I plan on doing this right before my knee surgery I have scheduled for October 10th. This will help things out a lot in the mornings when I am laid up!