Crock Pot Chicken Enchilada Soup

Name: Crock Pot Chicken Enchilada Soup Recipe
Yield: 8
Ingredients: 2.5 cup Las Palmas Red Enchilada Sauce (1 can / 9 servings) (by LEXI_DEANGELO); 2.5 cup Hunt's Fire Roasted Diced Tomato; 2 cup Great Value Black Beans; 2 cup Yellow Sweet Corn Canned; 6 serving Chicken - Kirkland Canned Chicken Breast in Water 1serv=2oz; 2.5 cup (8 fl oz) Chicken Broth; 0.5 medium (2-1/2 dia) Onions raw; 0.25 cup Kraft 2% Shredded Cheddar Cheese; 0.25 cup fluid (yields 2 cups whip Heavy Whipping Cream; 1 tbsp Sour Cream reduced fat; 1 oz Tortilla Chips

Number of Servings: 8

Ingredients

2.5 cup Las Palmas Red Enchilada Sauce (1 can / 9 servings) (by LEXI_DEANGELO) 2.5 cup Hunt's Fire Roasted Diced Tomato 2 cup Great Value Black Beans 2 cup Yellow Sweet Corn, Canned 6 serving Chicken - Kirkland Canned Chicken Breast in Water 1serv=2oz 2.5 cup (8 fl oz) Chicken Broth 0.5 medium (2-1/2" dia) Onions, raw 0.25 cup Kraft 2% Shredded Cheddar Cheese 0.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 tbsp Sour Cream, reduced fat 1 oz Tortilla Chips

Directions

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth . Stir together to combine all ingredients. Simmer until heated through. Stir in cheese and cream until cheese is melted.

Serve in bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user RDGLGG.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 223.5
Total Fat: 6.6 g
Cholesterol: 48.7 mg
Sodium: 1,417.1 mg
Total Carbs: 25.7 g
Dietary Fiber: 7.1 g
Protein: 16.5 g

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