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    You are in: Home / Recipes / Chicken Enchilada Soup -Crockpot Recipe
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    Chicken Enchilada Soup -Crockpot

    Chicken Enchilada Soup -Crockpot. Photo by bonnie-one

    1/1 Photo of Chicken Enchilada Soup -Crockpot

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    bonnie-one's Note:

    I am not a proponent of canned foods, especially condensed soups, but this is hearty, quick to assemble and oh so yummy. I found this on Real Mom Kitchen and tweaked it slightly. Don't shy away from black beans, they are great. We love this for a hot Wintery meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
    2. 2
      Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
    3. 3
      Top with Colby-jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.
    4. 4
      Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Enchilada Soup -Crockpot

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.3
     
    Calories from Fat 94
    22%
    Total Fat 10.4 g
    16%
    Saturated Fat 3.9 g
    19%
    Cholesterol 56.6 mg
    18%
    Sodium 1270.8 mg
    52%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 10.9 g
    43%
    Sugars 7.8 g
    31%
    Protein 28.5 g
    57%

    The following items or measurements are not included:

    frozen onion and three pepper blend

    low-fat monterey jack and colby cheese

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