Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chicken Breast, no skin, 1.5 breast, bone and skin removed (remove) *Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel, 2.5 serving (remove) Beans, black, 1.5 cup (remove) Yellow Sweet Corn, Frozen, 4 cup kernels (remove) *Flour, white, .15 cup (remove) Chicken Broth, 2 cup (8 fl oz) (remove) Milk, 1%, 2 cup (remove) Water, tap, 1 cup (8 fl oz) (remove) Onions, raw, 1 cup, chopped (remove) Butter, salted, 3 tbsp (remove) Green Peppers (bell peppers), 1 cup, strips (remove) La Victoria Enchilada Sauce, 1.5 cup (remove)
place corn, beans, rotel, onions and peppers in the crock. Stir. Heat butter in pan over med/low. Add flour. Stir in 1/2 c milk. Bring to slow boil and let it thicken a bit. Remove from heat. Add broth and remaining milk slowly. Place chicken breasts on top in crock. Pour mix over. Cook on high 5 hrs. Low 8. Shred chicken cook on high 30 more minutes or low 2 more hours. Top with cheese or sour cream.
Serving Size: makes 10+ 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VITA-MIX-A-LOT.
Serving Size: makes 10+ 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VITA-MIX-A-LOT.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 5.7 g
- Cholesterol: 33.1 mg
- Sodium: 556.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 4.9 g
- Protein: 15.2 g
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