Crock pot Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup cubed cooked boneless skinless chicken breast (by HONEYCHERRYBOMB) 2 serving Diced tomatoes, canned (1-15 ounce can) (by SREIERSO) 1 cup, chopped Onions, raw 8 tbsp Green Chile Peppers Diced (Kroger) (by SPUTMAN) 2 clove Garlic 1 can (10.75 oz) Chicken Broth 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 tsp chilli powder (by CYMRUGIRL1) 2 cup (8 fl oz) Water, tap 1 tsp Salt 1 tsp Pepper, black 1 tsp, crumbled Bay Leaf 1.5 cup kernels Yellow Sweet Corn, Frozen 1.5 cup Beans, great northern 1 tbsp Cilantro, dried
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and 1 bay leaf.
Stir in corn, beans and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CBARNETT62.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and 1 bay leaf.
Stir in corn, beans and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CBARNETT62.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 1.4 g
- Cholesterol: 39.8 mg
- Sodium: 956.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.4 g
- Protein: 20.7 g
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