Slow Cooker Enchilada soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 225.8
  • Total Fat: 4.6 g
  • Cholesterol: 43.3 mg
  • Sodium: 1,234.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 21.7 g

View full nutritional breakdown of Slow Cooker Enchilada soup calories by ingredient


Introduction

Simple and yummy soup that takes 5 minutes to pop in the slow cooker and have ready when you get home. Perfect choice for busy mornings, uses things you've likely got in your pantry already! Simple and yummy soup that takes 5 minutes to pop in the slow cooker and have ready when you get home. Perfect choice for busy mornings, uses things you've likely got in your pantry already!
Number of Servings: 6

Ingredients

    1 can Del Monte Fire Roasted Corn Blend (drained)
    1 can Great Value Black Beans
    7 oz can Green Chili Peppers
    1 can Del Monte Petite Cut Diced Tomatoes
    1-1/2 cups La Victoria Enchilada Sauce
    2 cups Broth, No-Chicken (Vegetarian), Organic
    2 tsp Minced Garlic
    16 oz Tyson boneless, skinless chicken breast

Tips

You can also do this on the stove top.
We have also used vegetarian broth and cooked the chicken separately in broth + enchilada sauce for flavor, so that our vegetarian eater could add her own "non-chicken" protein to the soup.


Directions

Put raw, thawed chicken breasts in the slow cooker
Add the rest of the ingredients on top.
Cook 4 hours on high, or 6-8 on low - make sure chicken is cooked through.
Use a fork to shred chicken, stir through the soup.

(salt and pepper to taste, not included in recipe)
(We topped with low fat sour cream - not included in the recipe)

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KDEBORDA.