Slow Cooker Enchilada soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Del Monte Fire Roasted Corn Blend (drained)1 can Great Value Black Beans 7 oz can Green Chili Peppers1 can Del Monte Petite Cut Diced Tomatoes 1-1/2 cups La Victoria Enchilada Sauce 2 cups Broth, No-Chicken (Vegetarian), Organic2 tsp Minced Garlic 16 oz Tyson boneless, skinless chicken breast
Put raw, thawed chicken breasts in the slow cooker
Add the rest of the ingredients on top.
Cook 4 hours on high, or 6-8 on low - make sure chicken is cooked through.
Use a fork to shred chicken, stir through the soup.
(salt and pepper to taste, not included in recipe)
(We topped with low fat sour cream - not included in the recipe)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KDEBORDA.
Add the rest of the ingredients on top.
Cook 4 hours on high, or 6-8 on low - make sure chicken is cooked through.
Use a fork to shred chicken, stir through the soup.
(salt and pepper to taste, not included in recipe)
(We topped with low fat sour cream - not included in the recipe)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KDEBORDA.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 4.6 g
- Cholesterol: 43.3 mg
- Sodium: 1,234.8 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.0 g
- Protein: 21.7 g
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