Easy Slow Cooker Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 Chicken Thighs, bone and skin removed (Frozen works too!)1 32oz can Red Enchilada Sauce (I use La Victoria)1 12oz can Chili with beans, not drained1/2 cup onion, finely diced1/2 cup peppers, I use frozen red, yellow and green, diced.Cheddar Cheese for the top (about two pinches)
Throw the chicken, diced veggies, sauce and beans in the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Serve with a pinch of cheese on top (calculated into the recipe already). Enjoy!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERPANDA.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERPANDA.
Nutritional Info Amount Per Serving
- Calories: 305.0
- Total Fat: 14.3 g
- Cholesterol: 57.8 mg
- Sodium: 2,329.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 8.1 g
- Protein: 17.0 g
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