Soup

Crock Pot Chicken Enchilada Soup is for Soup.

Crock Pot Chicken Enchilada Soup takes several minutes to prepare.

Crock Pot Chicken Enchilada Soup takes several minutes to cook.

Crock Pot Chicken Enchilada Soup makes 8 servings.

The ingredients for Crock Pot Chicken Enchilada Soup are:

2.5 cup Las Palmas Red Enchilada Sauce (1 can / 9 servings) (by LEXI_DEANGELO)
2.5 cup Hunt's Fire Roasted Diced Tomato
2 cup Great Value Black Beans
2 cup Yellow Sweet Corn, Canned
6 serving Chicken - Kirkland Canned Chicken Breast in Water 1serv=2oz
2.5 cup (8 fl oz) Chicken Broth
0.5 medium (2-1/2" dia) Onions, raw
0.25 cup Kraft 2% Shredded Cheddar Cheese
0.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 tbsp Sour Cream, reduced fat
1 oz Tortilla Chips

Here is how you make Crock Pot Chicken Enchilada Soup:

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth . Stir together to combine all ingredients. Simmer until heated through. Stir in cheese and cream until cheese is melted.Serve in bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desiredServing Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RDGLGG.

The nutritional information for Crock Pot Chicken Enchilada Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.5

• Total Fat: 6.6 g
• Cholesterol: 48.7 mg
• Sodium: 1,417.1 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 7.1 g
• Protein: 16.5 g

Crock Pot Chicken Enchilada Soup is Mexican cuisine.