Chicken Enchilada Soup (slow cooker)

Name: Chicken Enchilada Soup (slow cooker) Recipe
Prep time: 10 min
Total time: 10 min
Yield: 9
Ingredients: 12 ounces Chicken Breast (cooked) no skin roasted; 3 cup Broth - Chicken Homemade 1 cup = 8 fl oz (by NSJACEE); 1 tbsp Cumin seed; 2 tsp Garlic powder; 2 tsp Onion powder; 3 tbsp Albertson's Light Cream Cheese; .5 cup Yogurt Plain Greek Yogurt non-fat; 1.5 cup Beans black; 1.5 cup Yellow Sweet Corn Canned; 3.75 cup La Victoria Enchilada Sauce; 1.75 cup Tomato Sauce

Minutes to Prepare: 10

Number of Servings: 9

Ingredients

12 ounces Chicken Breast (cooked), no skin, roasted 3 cup Broth - Chicken Homemade 1 cup = 8 fl oz (by NSJACEE) 1 tbsp Cumin seed 2 tsp Garlic powder 2 tsp Onion powder 3 tbsp Albertson's Light Cream Cheese .5 cup Yogurt Plain Greek Yogurt, non-fat 1.5 cup Beans, black 1.5 cup Yellow Sweet Corn, Canned 3.75 cup La Victoria Enchilada Sauce 1.75 cup Tomato Sauce

Directions

Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.

About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining ⅓ cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.

Serving Size:�1 cup

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 181.5
Total Fat: 4.0 g
Cholesterol: 25.9 mg
Sodium: 1,016.7 mg
Total Carbs: 22.8 g
Dietary Fiber: 4.6 g
Protein: 15.0 g

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