Crock-Pot Chicken Enchilada Soup

Name: Crock-Pot Chicken Enchilada Soup
Prep time: 15 min
Yield: 8 servings
Ingredients: 1 yellow onion, finely chopped; 2 lb. boneless, skinless chicken breasts, cut into thirds; 1 (28-oz.) can fire-roasted diced tomatoes; 1 (19-oz.) can red enchilada sauce; 1 (15-oz.) can black beans, drained, rinsed; 1 (15-oz.) can corn, drained and rinsed; 2 1/2 cups low-sodium chicken broth; 1 tsp. chili powder; 1 tsp. cumin; 1 tsp. garlic powder; 1/3 cup shredded cheddar, plus more for serving; 1/4 cup heavy cream

A slow-cooker soup combining shredded chicken, fire-roasted tomatoes, enchilada sauce, and beans with warm spices, finished with cream and cheddar cheese.

Glycemic Load: 5.2 (Low)

336 calories per serving

Serves: 8

Prep: 15 minutes

Original recipe: www.delish.com

About This Calculation

Crock-Pot Chicken Enchilada Soup has a low glycemic load of 5.2 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are corn, canned, drained (GL 2.4), red enchilada sauce, canned (GL 1.1), black beans, canned, drained and rinsed (GL 0.9). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.