In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. 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. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 611 (45%)|
|Amt Per Serving||% DV|
|Total Fat 67.8g||90 %|
|Saturated Fat 40.1g||200 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 287.9mg||89 %|
|Sodium 1613.5mg||56 %|
|Potassium 2937.7mg||77 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 95.6g|
|Protein 87.3g||125 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!