Mexican

Slow Cooker Enchilada soup is for Dinner.

Slow Cooker Enchilada soup takes 5 minutes to prepare.

Slow Cooker Enchilada soup takes 240 minutes to cook.

Slow Cooker Enchilada soup makes 6 servings.

The ingredients for Slow Cooker Enchilada soup are:

1 can Del Monte Fire Roasted Corn Blend (drained)
1 can Great Value Black Beans
7 oz can Green Chili Peppers
1 can Del Monte Petite Cut Diced Tomatoes
1-1/2 cups La Victoria Enchilada Sauce
2 cups Broth, No-Chicken (Vegetarian), Organic
2 tsp Minced Garlic
16 oz Tyson boneless, skinless chicken breast

Here is how you make Slow Cooker Enchilada soup:

Put raw, thawed chicken breasts in the slow cookerAdd the rest of the ingredients on top. Cook 4 hours on high, or 6-8 on low - make sure chicken is cooked through. Use a fork to shred chicken, stir through the soup. (salt and pepper to taste, not included in recipe)(We topped with low fat sour cream - not included in the recipe)Serving Size: Makes 6 servings Number of Servings: 6Recipe submitted by SparkPeople user KDEBORDA.

The nutritional information for Slow Cooker Enchilada soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.8

• Total Fat: 4.6 g
• Cholesterol: 43.3 mg
• Sodium: 1,234.8 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.0 g
• Protein: 21.7 g

Slow Cooker Enchilada soup is Mexican cuisine.

The dietary needs meet for Slow Cooker Enchilada soup is Low Fat