Enchilada Soup
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Nutrition balance score
Good
Glycemic Index
35
Low
Nutrition per serving
Calories2849.1 kcal (142%)
Total Fat137.4 g (196%)
Carbs174.3 g (67%)
Sugars50.3 g (56%)
Protein213.7 g (427%)
Sodium13419.2 mg (671%)
Fiber44.6 g (159%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
0.5 bagfrozen chopped onion
1 tspchili powder
1 tspcumin
1 tspgarlic powder
1 x 19 ozcan red enchilada sauce
1 x 28 ozcan fire-roasted diced tomatoes
1 x 15 ozcan black beans
drained and rinsed
1 x 15 ozcan corn
drained and rinsed
1rotisserie chicken
shredded
2 ½ cchicken broth
⅓ ccheddar cheese
plus more for serving
¼ cheavy cream
sour cream
for serving
cilantro
chopped, for serving
lime
Sliced, for serving
tortilla chips
Crushed, for serving
Instructions
Step 1
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
Step 2
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
Step 3
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
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