By Mikayla Johnson
Chicken Enchilada Soup
4 steps
Prep:15minCook:5h
Crockpot soup, great with taco toppings
Updated at: Wed, 16 Aug 2023 21:07:56 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
9
Low
Nutrition per serving
Calories288.1 kcal (14%)
Total Fat12.9 g (18%)
Carbs23 g (9%)
Sugars7.6 g (8%)
Protein19.3 g (39%)
Sodium1009.4 mg (50%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
14.5 ozcan Mexican diced tomatoes
2 x 15 ozcans black beans
drained and rinsed
2 x 15 ozcans corn
drained and rinsed
½ cuponion
chopped
½ cupred pepper
or green, chopped
3frozen chicken breasts
uncooked
10 ozcan green enchilada sauce
10 ozcan cream of chicken soup
2 ½ cupmilk
4 tspchicken bouillon powder
Add at end:
Instructions
Step 1
Add tomatoes, beans, corn, onion, pepper, and chicken in LARGE crockpot.
Step 2
In a bowl, combine enchilada sauce, cream of chicken soup, milk, and bouillon. Add sauce mixture to crockpot.
Step 3
Cover, cook on high for 4 hours, or on low for 7-8 hours.
Step 4
Shred chicken, put back in crockpot. Add lime juice, butter, and sour cream. Heat until warmed through. Serve with taco toppings.
Notes
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Makes leftovers
One-dish
