Chicken Enchilada Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 5.7 g
  • Cholesterol: 33.1 mg
  • Sodium: 556.1 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 15.2 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient



Number of Servings: 10

Ingredients

    Chicken Breast, no skin, 1.5 breast, bone and skin removed (remove)
    *Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel, 2.5 serving (remove)
    Beans, black, 1.5 cup (remove)
    Yellow Sweet Corn, Frozen, 4 cup kernels (remove)
    *Flour, white, .15 cup (remove)
    Chicken Broth, 2 cup (8 fl oz) (remove)
    Milk, 1%, 2 cup (remove)
    Water, tap, 1 cup (8 fl oz) (remove)
    Onions, raw, 1 cup, chopped (remove)
    Butter, salted, 3 tbsp (remove)
    Green Peppers (bell peppers), 1 cup, strips (remove)
    La Victoria Enchilada Sauce, 1.5 cup (remove)

Tips

This is very easy and not too spicy at all so my little dudes can enjoy as well and enjoy they do!


Directions

place corn, beans, rotel, onions and peppers in the crock. Stir. Heat butter in pan over med/low. Add flour. Stir in 1/2 c milk. Bring to slow boil and let it thicken a bit. Remove from heat. Add broth and remaining milk slowly. Place chicken breasts on top in crock. Pour mix over. Cook on high 5 hrs. Low 8. Shred chicken cook on high 30 more minutes or low 2 more hours. Top with cheese or sour cream.

Serving Size: makes 10+ 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user VITA-MIX-A-LOT.