Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup Recipe
Yield: 8
Ingredients: 1 roasted chicken shredded; 1 can Old El Paso enchilada sauce; 1 can diced tomatoes; 2 cups chicken broth; 1 can black beans drained; 1 can green chiles drained; 1/2 cup chopped celery; 1/2 cup chopped onion

(2)

Number of Servings: 8

Ingredients

1 roasted chicken, shredded1 can Old El Paso enchilada sauce1 can diced tomatoes2 cups chicken broth1 can black beans, drained1 can green chiles, drained1/2 cup chopped celery1/2 cup chopped onion

Directions

Remove skin from the roasted chicken, shred meat into pieces. Combine ingredients into slow cooker. Cook on high 4 hours or until it bubbles. Makes 8-10 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JLHART76.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 194.9
Total Fat: 4.0 g
Cholesterol: 78.8 mg
Sodium: 591.6 mg
Total Carbs: 11.3 g
Dietary Fiber: 3.1 g
Protein: 27.1 g

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Member Reviews

DESIV2
Family really liked this. I liked it, but I like a little more spice. I might add more enchilada sauce, or maybe hot sauce. It smelled great! I cooked the chicken with taco seasoning on it to give it more flavors. Is the serving size about a cup? - 8/24/12
ROCKINREVUTHE
I made this for a party and reduced the chicken stock so that it was a little thicker - it made a wonderful chicken dip served with tortilla chips. I also added cumin, ancho chile powder, and served it with cilantro, avocado, and diced red onion for garnishes. Thank you! - 4/27/15