healthy crack of the week :: skinnytaste slow cooker soups

AsI said yesterday, I have been loving my Skinnytaste cookbook.

Today, I’ll be sharing TWO soup recipes that we made in the last week!

p.s. yes. these are both mexican themed soups.

we have a bit of a mexican obsession in this household 🙂 it can’t be stopped.

The Santa Fe Chicken could not have been easier to make.

I made it when I had been awake for all of 3 minutes, and other than dropping an entire can of chicken broth on the floor, and then spilling the can of black beans, it took mere minutes.

…. clean up took a bit longer…. and black beans went down the sleeves of my all white fuzzy robe…. it was HIGH-larious except that it was not.

it tasted even better the next day on top of brown rice (some of the liquid had evaporated so it was the perfect fix).

this photo was from the next days leftovers, so some of the liquid had evaporated 🙂

I served it over brown rice and topped it with some cheese and scallions.

Slow Cooker Santa Fe Chicken

recipe from Skinnytaste

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans, reduced sodium
2 cups frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:

Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot

. Seasonchicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, removechicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Calorie information :

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts

Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Next up :: Slow Cooker Chicken Enchilada Soup
The Chicken Enchilada Soup was a wonderful healthy soup, that was fine without all the delicious toppings when I had it for lunch at work. However, it’s 10x better for dinner once we added some cheese, scallions, diced avocado and a big dollop of 0% Plain Greek Yogurt (I promise in this dish it tastes just like sour cream, and for making creamy and rich it was a delicious necessity!)

Slow Cooker Chicken Enchilada Soup

recipe via skinnytaste

Ingredients:

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional) I use 0% Plain Greek Yogurt

Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts

Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g

Sodium: 572 mg (without salt)

what are some of your favorite healthy blogs or cookbooks? I’d love to know some of your favorite recipes to try out!

Comments

BLovedBoston says: January 20, 2015 at 1:45 pm

I honestly can't pass either one of these up!! Pinning to make soon! xo, Biana –BlovedBoston
HMC says: January 20, 2015 at 3:23 pm

I'm adding that cookbook to my list–I have no healthy cookbooks. (Viva Ina!)
Bri's Blog Journal says: January 20, 2015 at 3:28 pm

I love some Skinny Taste recipes! They are WW friendly which I'm back on for the gazillionth time.
Jessie says: January 20, 2015 at 3:46 pm

I just got the Skinny Taste book and am really excited to try this recipe out. I seriously want to try everything! I need to order some Ina books.
Eloquently Emily says: January 20, 2015 at 6:12 pm

these book look so yummy! I might need to order this cookbook!
Meredith says: January 20, 2015 at 9:28 pm

OMG I am making that first recipe this week. Thank you for sharing – both look so good (and easy!)
winchesterwife says: January 20, 2015 at 11:00 pm

I just bought this cookbook and am making the Baked Potato Soup tonight. Cheddar, bacon and chives-yes please!
rox says: January 21, 2015 at 12:14 am

That chicken sante fe is on MEGA repeat in our household as well. YUM!
Katelyn Heiner says: January 21, 2015 at 3:29 am

Looks super tasty! I made a similar recipe in soup format just the other day. You can check it out here if you'd like! http://ambrosiaandnectar.com/healthy-iron-springs-tortilla-soup/
- Taylor says: January 25, 2015 at 9:45 pm
  
  your recipe looks amazing!!! and so simple! yum!
Ann says: January 21, 2015 at 3:11 pm

I got this for Christmas and I need to make the first recipe ASAP. I made the flounder bake (using another white fish) and it was awesome, if fish is your thing.