Enchilada Soup

By melanieroe

Prep Time: 10 Min
Total Time: 7 Hr 20 Min
Makes: 6 servings (1 1/3 cups each)

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)

* Calories 230
o (Calories from Fat 25),

* Total Fat 3g
o (Saturated Fat 1/2g,
o Trans Fat 0g),
* Cholesterol 40mg;
* Sodium 940mg;
* Total Carbohydrate 30g
o (Dietary Fiber 7g,
o Sugars 4g),
* Protein 21g;

Percent Daily Value*:

* Calcium ;

Exchanges:

* 2 Starch;
* 0 Fruit;
* 0 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 2 Lean Meat;
* 0 High-Fat Meat;
* 0 Fat;

Carbohydrate Choices:

* 2;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (19 oz) Old El Paso® mild or hot enchilada sauce
• 1 can (4.5 oz) Old El Paso® chopped mild green chiles
• 1 package (20 oz) bone-in chicken breasts, skin removed
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
• Shredded Mexican cheese blend, if desired
• Chopped fresh cilantro, if desired
• Crushed tortilla chips, if desired

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro and tortilla chips.

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.