Mexican

Chicken Enchilada Soup - Crock Pot is for Dinner.

Chicken Enchilada Soup - Crock Pot takes 15 minutes to prepare.

Chicken Enchilada Soup - Crock Pot takes 480 minutes to cook.

Chicken Enchilada Soup - Crock Pot makes 6 servings.

The ingredients for Chicken Enchilada Soup - Crock Pot are:

Chicken Breast, no skin, 1.5 breast, bone and skin removed (remove)
Old El Paso Enchilada Sauce, 10 oz (remove)
Old El Paso Enchilada Sauce, 10 oz (remove)
Green Giant Mexicorn, 7 oz (remove)
Green Giant Mexicorn, 7 oz (remove)
*Tomatoes, red, ripe, canned, with green chilies, 2 cup (remove)
*Bush's Chili Beans, 1 cup (remove)
Water, tap, 1 cup (8 fl oz) (remove)

Here is how you make Chicken Enchilada Soup - Crock Pot:

Throw all ingredients into crock pot on low for 8 hrs. Number of Servings: 6Recipe submitted by SparkPeople user 50BY926.

The nutritional information for Chicken Enchilada Soup - Crock Pot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.6

• Total Fat: 3.1 g
• Cholesterol: 34.2 mg
• Sodium: 1,157.6 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.8 g
• Protein: 18.7 g

Chicken Enchilada Soup - Crock Pot is Mexican cuisine.

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