Chicken Enchilada Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 7.0 g
  • Cholesterol: 56.5 mg
  • Sodium: 317.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 8.9 g
  • Protein: 19.3 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient


Introduction

Was trying to make chicken in the slow cooker one day with this enchilada sauce, and found it makes a fantastic soup base. Was trying to make chicken in the slow cooker one day with this enchilada sauce, and found it makes a fantastic soup base.
Number of Servings: 6

Ingredients

    1 32 oz can La Palma Green Enchilada Sauce
    6 boneless skinless chicken thighs
    1 cup chopped carrots
    1 cup chopped onions
    1 cup chopped celery
    1/2 green bell pepper, chopped
    1 can diced tomatoes, drained
    1 can tri-bean blend (or use black beans)
    1 can yellow sweet corn, drained
    1 cup chicken broth
    1/2 tsp garlic powder

    Optional: salt & pepper to taste
    Optional toppings (not included in calorie count): Tortilla chips, shredded cheese, or sour cream

Tips

Optional toppings (not included in calorie count): Tortilla chips, shredded cheese, or sour cream


Directions

Put all in crockpot for 6-8 hrs, shred chicken at the end and let sit in the soup for awhile.



Serving Size: Est. 6-8 servings, nutritional info based on 6

Number of Servings: 6

Recipe submitted by SparkPeople user LINDZJEANNE.