Slow-Cooker Chicken Mexican Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 (10 ounce) canned chicken2 (15 ounce) cans whole tomatoes, mashed2 (10 ounce) cans enchilada sauce1 large onion, chopped, 2 (4 ounce) cans green chili peppers4 cloves garlic, minced4 cups water2 (14.5 ounce) cans chicken broth2 tsp. cumin2 tsp. chili powder2 tsp salt1/2 tsp. black pepper2 bay leaves2 (10 ounce) packages frozen corn1 (15 ounce) can black beans
1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, black beans and garlic into a slow cooker. Poor in water, chicken broth, cumin, chili powder, salt, pepper & bay leaves. Stir in corn.
Cover, and cook on Low setting for 6 - 8 hours or on High setting for 3 - 4 hours.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user WENDIL13.
Cover, and cook on Low setting for 6 - 8 hours or on High setting for 3 - 4 hours.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user WENDIL13.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 3.6 g
- Cholesterol: 2.2 mg
- Sodium: 1,825.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.9 g
- Protein: 18.1 g
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