Green Chili Chicken Enchilada Verde Crock Pot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Tyson boneless, skinless chicken breast 1 cup kernels Yellow Sweet Corn, Frozen 3/4 cup, chopped Onions, raw 1 serving Bell Pepper, Red, Large (1Serving=1BP) 1 serving Bell Pepper, Yellow (1Serving=1BP) 1 - 19 oz can, 9 serving Las Palmas Green Chili Enchilada Sauce, 1/4 C (60g) 2 - 4 oz cans, 6 serving Ortega Fire Roasted Whole Green Chiles, 1 (of 3) Pepper (35g) 1 can, 2 serving Winco Reduced Sodium Chicken Broth, 1Cup (240ml) 1 can, 3 serving Sun Vista Black Beans, No Salt Added, 1/2 Cup (130g) 2 tsp Seasoning,Garlic, minced, in water, 2 tsp1/2 tbsp Parsley, dried 3 tsp Cumin (ground)
Place chicken breasts, rough-chopped bell peppers, 1 can of black beans, 1 can of low sodium chicken broth, 2 - 4oz cans of green chilies (diced), assorted spices (I like cumin, garlic powder, pepper, and parsley), and 1 can of green verde enchilada sauce. Stir to mix. Let cook for 3-4 hrs on high or 5-6 hrs on low. Add corn and roughly chopped onions when there's 1 hr left. When there are 20 minutes left, remove chicken, shred it roughly into small chunks with a fork, put it back in the crock pot, stir. When done, ladle into bowls and top with your choice of toppings such as fresh cilantro, sour cream, cheese, avocado or any other preferred topping and enjoy!
Serving Size: Makes 8 Hearty (2 Cup) Bowls
Serving Size: Makes 8 Hearty (2 Cup) Bowls
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 4.3 g
- Cholesterol: 32.5 mg
- Sodium: 635.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.7 g
- Protein: 16.9 g
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