Chicken Enchilada Soup

Name: Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 400 min
Total time: 415 min
Yield: 6
Ingredients: 1 32 oz can La Palma Green Enchilada Sauce; 6 boneless skinless chicken thighs; 1 cup chopped carrots; 1 cup chopped onions; 1 cup chopped celery; 1/2 green bell pepper chopped; 1 can diced tomatoes drained; 1 can tri-bean blend (or use black beans); 1 can yellow sweet corn drained; 1 cup chicken broth; 1/2 tsp garlic powder; Optional: salt & pepper to taste; Optional toppings (not included in calorie count): Tortilla chips shredded cheese or sour cream

Minutes to Prepare: 15
Minutes to Cook: 400

Number of Servings: 6

Ingredients

1 32 oz can La Palma Green Enchilada Sauce6 boneless skinless chicken thighs1 cup chopped carrots1 cup chopped onions1 cup chopped celery1/2 green bell pepper, chopped1 can diced tomatoes, drained1 can tri-bean blend (or use black beans)1 can yellow sweet corn, drained1 cup chicken broth1/2 tsp garlic powderOptional: salt & pepper to tasteOptional toppings (not included in calorie count): Tortilla chips, shredded cheese, or sour cream

Directions

Put all in crockpot for 6-8 hrs, shred chicken at the end and let sit in the soup for awhile.

Serving Size: Est. 6-8 servings, nutritional info based on 6

Number of Servings: 6

Recipe submitted by SparkPeople user LINDZJEANNE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving