Dinner

CROCKPOT ENCHILADA CHICKEN SOUP is for Dinner.

CROCKPOT ENCHILADA CHICKEN SOUP takes 20 minutes to prepare.

CROCKPOT ENCHILADA CHICKEN SOUP takes 30 minutes to cook.

CROCKPOT ENCHILADA CHICKEN SOUP makes 10 servings.

The ingredients for CROCKPOT ENCHILADA CHICKEN SOUP are:

4-10.5 oz. FAT FREE CHICKEN SOUP
19 oz can mild enchilada sauce
1-3.5 oz. COSTCO CANNED CHICKEN
15 oz can kidney beans
3 cups SKIM MILK
1- 4 oz. can chopped green chiles

Here is how you make CROCKPOT ENCHILADA CHICKEN SOUP:

ADD THE CHICKEN SOUP TO CROCKPOT..WHISK TO BLEND...AND ADD THE MILK AND ENCHILADA SAUCE, BLENDING WELL..SEPARATE CANNED CHICKEN WITH A FORK.....THEN ADD TO CROCKPOT.ADD THE KIDNEY BEANS..AND 4OZ. CAN OF GREEN CHILES......COOK ON LOW FOR 2-3 HOURS.CAN ALSO BE MADE IN SOUP POT...OVER MEDIUM HEAT...SIMMER ALL INGREDIENTS FOR 20-30 MINUTES.ADD TOPPINGS AS DESIRED...ADD EXTRA POINTS FOR EACH.REDUCED OR FF SHREDDED CHEESEFF SOUR CREAMCRUSHED TORTILLA CHIPSNumber of Servings: 10Recipe submitted by SparkPeople user RRVANCE.

The nutritional information for CROCKPOT ENCHILADA CHICKEN SOUP is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.7

• Total Fat: 3.7 g
• Cholesterol: 1.5 mg
• Sodium: 128.8 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.0 g
• Protein: 3.5 g

The dietary needs meet for CROCKPOT ENCHILADA CHICKEN SOUP is Low Fat