Dinner

Chicken Enchilada Soup is for Dinner.

Chicken Enchilada Soup takes 30 minutes to prepare.

Chicken Enchilada Soup takes 240 minutes to cook.

Chicken Enchilada Soup makes 10 servings.

The ingredients for Chicken Enchilada Soup are:

2 large boneless skinless chicken breasts
1 large can diced tomatos
1 can old el paso green chilies
10 oz frozen corn
1 can black beans, washed and drained
2 cups milk
1 cup chicken broth
3 tbsp flour
1 tbsp butter
1 can enchilada sauce
1 jar PC Black Label Chipolte Salsa
Sour Cream & Shredded Cheese for Topping

Here is how you make Chicken Enchilada Soup:

Add diced tomatos, chilies, corn, black beans and salsa to slow cooker and stir. Lay uncooked chicken breasts on top. On stove top in saucepan, melt butter and add flour, stir until simmering, add 1/2 cup of milk and bring to boil, slowly add enchilada sauce and chicken broth, whisk until smooth, bring to simmer and add remaining milk. Pour liquid over ingredients in slow cooker, do not stir. Cook on high for 4 hours. Remove chicken and pull. Add chicken back to slow cooker, stir and serve. Top with sour cream and shredded cheese. Serving Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user JERSEY2448.

The nutritional information for Chicken Enchilada Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 413.3

• Total Fat: 14.4 g
• Cholesterol: 42.7 mg
• Sodium: 1,516.7 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 7.2 g
• Protein: 24.6 g