Chicken Enchilada Soup
Try this Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 cup chopped onion
- 2 chicken breasts
- 1 15- ounce can black beans rinsed and drained
- 1 14.5- ounce can diced tomatoes (i used the kind with sweet onion i
- 1 10- ounce package frozen whole kernel corn
- 1/2 cup chopped yellow green, or red bell pepper (i used red, which is my favorite pepper)
- 1 10- ounce can enchilada sauce (i used mild)
- 1 10.75- ounce can condensed cream of chicken soup
- 1 1/2 cups milk (i used skim)
- 1 cup shredded pepper jack cheese (4 ounces)
- Carbohydrate 7.47200000631646 g
- Cholesterol 1380 mg
- Fat 277.184000000068 g
- Fiber 1.36000003929665 g
- Protein 343.120000000744 g
- Saturated Fat 79.3376000000284 g
- Serving Size 1 1 recipe (1920g)
- Sodium 1291.20000000271 mg
- Sugar 6.11199996701981 g
- Trans Fat 23.574400000019 g
- Calories 3988 calories
In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. 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.Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.
