Slow Cooker

Enchilada Soup is for Soup.

Enchilada Soup takes 15 minutes to prepare.

Enchilada Soup takes 480 minutes to cook.

Enchilada Soup makes 6 servings.

The ingredients for Enchilada Soup are:

5 Chicken Breast
1 can 19 oz Enchilada Sauce
16 oz Chicken Broth
1 4oz can Green Chiles
1 can Black Beans (drained & rinsed)
1 can Corn (drained & rinsed)
2 small Fresh Yellow Squash
2 small Fresh Zuchinni

Optional:
Cheddar Cheese
Baked tortilla chips
Jalapenos

Here is how you make Enchilada Soup:

In a medium sized bowl, mix green chiles, chicken broth & enchilada sauce. Place chicken breasts in slow cooker & pour enchilada sauce mixture over chicken. Cover & cook for 5-6 hours on low. Wash & slice squash & zuchinni into bite sized pieces. Place in slow cooker, cover & cook for 2 hours on low. Take chicken out of crock pot, and shred or chop. Drain & RInse beans & corn, then add to soup. Add chicken back to soup, cover & cook for 30 minutes. Serving Size: 6- 1 1/3 cup servings Number of Servings: 6Recipe submitted by SparkPeople user DAYNAMARSHALL.

The nutritional information for Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 333.4

• Total Fat: 3.5 g
• Cholesterol: 115.8 mg
• Sodium: 622.5 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 6.8 g
• Protein: 51.6 g

Enchilada Soup is Mexican cuisine.

The dietary needs meet for Enchilada Soup is Low Fat