Lunch

Crock pot Chicken Enchilada Soup is for Lunch.

Crock pot Chicken Enchilada Soup takes 10 minutes to prepare.

Crock pot Chicken Enchilada Soup takes 360 minutes to cook.

Crock pot Chicken Enchilada Soup makes 8 servings.

The ingredients for Crock pot Chicken Enchilada Soup are:

4 cup cubed cooked boneless skinless chicken breast (by HONEYCHERRYBOMB)
2 serving Diced tomatoes, canned (1-15 ounce can) (by SREIERSO)
1 cup, chopped Onions, raw
8 tbsp Green Chile Peppers Diced (Kroger) (by SPUTMAN)
2 clove Garlic
1 can (10.75 oz) Chicken Broth
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp chilli powder (by CYMRUGIRL1)
2 cup (8 fl oz) Water, tap
1 tsp Salt
1 tsp Pepper, black
1 tsp, crumbled Bay Leaf
1.5 cup kernels Yellow Sweet Corn, Frozen
1.5 cup Beans, great northern
1 tbsp Cilantro, dried

Here is how you make Crock pot Chicken Enchilada Soup:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and 1 bay leaf.Stir in corn, beans and cilantro.Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CBARNETT62.

The nutritional information for Crock pot Chicken Enchilada Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 178.6

• Total Fat: 1.4 g
• Cholesterol: 39.8 mg
• Sodium: 956.1 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 4.4 g
• Protein: 20.7 g

Crock pot Chicken Enchilada Soup is Mexican cuisine.

The dietary needs meet for Crock pot Chicken Enchilada Soup is Low Fat