Mexican

Chicken Enchilada Soup (slow cooker) is for Soup.

Chicken Enchilada Soup (slow cooker) takes 10 minutes to prepare.

Chicken Enchilada Soup (slow cooker) takes several minutes to cook.

Chicken Enchilada Soup (slow cooker) makes 9 servings.

The ingredients for Chicken Enchilada Soup (slow cooker) are:

12 ounces Chicken Breast (cooked), no skin, roasted
3 cup Broth - Chicken Homemade 1 cup = 8 fl oz (by NSJACEE)
1 tbsp Cumin seed
2 tsp Garlic powder
2 tsp Onion powder
3 tbsp Albertson's Light Cream Cheese
.5 cup Yogurt Plain Greek Yogurt, non-fat
1.5 cup Beans, black
1.5 cup Yellow Sweet Corn, Canned
3.75 cup La Victoria Enchilada Sauce
1.75 cup Tomato Sauce

Here is how you make Chicken Enchilada Soup (slow cooker):

Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining ⅓ cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.Serving Size:?1 cup

The nutritional information for Chicken Enchilada Soup (slow cooker) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 181.5

• Total Fat: 4.0 g
• Cholesterol: 25.9 mg
• Sodium: 1,016.7 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 4.6 g
• Protein: 15.0 g

Chicken Enchilada Soup (slow cooker) is Mexican cuisine.