SparkRecipes is powered by

Articles

Green Chili Chicken Enchilada Verde Crock Pot Soup

More sharing options

Share on Twitter

Green Chili Chicken Enchilada Verde Crock Pot Soup

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 188.3

Total Fat: 4.3 g
Cholesterol: 32.5 mg
Sodium: 635.5 mg
Total Carbs: 20.4 g
Dietary Fiber: 4.7 g
Protein: 16.9 g

View full nutritional breakdown of Green Chili Chicken Enchilada Verde Crock Pot Soup calories by ingredient

Introduction

My husband and I like this any time of year, but especially during winter! Add some toppings such as shredded cheese, avocado and sour cream. It's so easy, just add to the crock pot and yum! My husband and I like this any time of year, but especially during winter! Add some toppings such as shredded cheese, avocado and sour cream. It's so easy, just add to the crock pot and yum!

Minutes to Prepare: 10

Minutes to Cook: 240

Number of Servings: 8

Ingredients

16 oz Tyson boneless, skinless chicken breast

1 cup kernels Yellow Sweet Corn, Frozen

3/4 cup, chopped Onions, raw

1 serving Bell Pepper, Red, Large (1Serving=1BP)

1 serving Bell Pepper, Yellow (1Serving=1BP)

1 - 19 oz can, 9 serving Las Palmas Green Chili Enchilada Sauce, 1/4 C (60g)

2 - 4 oz cans, 6 serving Ortega Fire Roasted Whole Green Chiles, 1 (of 3) Pepper (35g)

1 can, 2 serving Winco Reduced Sodium Chicken Broth, 1Cup (240ml)

1 can, 3 serving Sun Vista Black Beans, No Salt Added, 1/2 Cup (130g)

2 tsp Seasoning,Garlic, minced, in water, 2 tsp

1/2 tbsp Parsley, dried

3 tsp Cumin (ground)

Tips

To spice it up more, add spicier peppers such as jalapenos or seranos.

To reduce sodium, add 2 cups of water instead of a can of chicken broth.

Makes 8 hearty bowls of soup.

Directions

Place chicken breasts, rough-chopped bell peppers, 1 can of black beans, 1 can of low sodium chicken broth, 2 - 4oz cans of green chilies (diced), assorted spices (I like cumin, garlic powder, pepper, and parsley), and 1 can of green verde enchilada sauce. Stir to mix. Let cook for 3-4 hrs on high or 5-6 hrs on low. Add corn and roughly chopped onions when there's 1 hr left. When there are 20 minutes left, remove chicken, shred it roughly into small chunks with a fork, put it back in the crock pot, stir. When done, ladle into bowls and top with your choice of toppings such as fresh cilantro, sour cream, cheese, avocado or any other preferred topping and enjoy!

Serving Size: Makes 8 Hearty (2 Cup) Bowls