Crockpot Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 177.3
- Total Fat: 3.3 g
- Cholesterol: 34.0 mg
- Sodium: 471.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.4 g
- Protein: 18.7 g
View full nutritional breakdown of Crockpot Chicken Enchilada Soup calories by ingredient
Introduction
This slow cooker recipe is delicious, healthy and freezes beautifully if you're a smaller household like we are. This slow cooker recipe is delicious, healthy and freezes beautifully if you're a smaller household like we are.Number of Servings: 10
Ingredients
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3 tablespoons butter
3 tablespoons flour
˝ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
˝ cup onion, chopped
˝ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded cheddar cheese, low fat
baked tortilla chips (not included in nutritional info)
Directions
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ˝ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and baked tortilla chips and serve.
Serving Size: makes about 10 1-cup servings
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and baked tortilla chips and serve.
Serving Size: makes about 10 1-cup servings