Slow-Cooker Chicken Enchilada Soup

Prep Time: 10 Minutes | Total Time: 7 Hours, 20 Minutes | Servings: 6

  • SERVES 6
  • Prep Time: 10
  • Cook Time: 500

Ingredients

  • 2 cups Progresso™ chicken broth (from 32-ounce carton)
  • 1 can (19 ounces) Old El Paso™ mild or hot enchilada sauce
  • 1 can (4.5 ounces) Old El Paso™ chopped mild green chiles
  • 1 package (20 ounces) bone-in chicken breasts, skin removed
  • 1 can (15 ounces) Progresso™ black beans, drained, rinsed
  • 1 bag (12 ounces) frozen corn, thawed, drained

Directions

  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.
  2. Cover; cook on Low heat setting 7 to 8 hours.
  3. 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.
  4. If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.
Nutritional Information per serving:

Calories - 230, Calories from Fat - 25, Total Fat - 3g, Saturated Fat - ½g, Cholesterol - 40mg, Sodium - 940mg, Total Carbohydrate - 30g, Dietary Fiber - 7g, Sugars - 4g, Protein - 21g

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