Chicken Enchilada Soup
by Kbiemlil
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INGREDIENTS
- 1 14.5 oz can tomatoes ; diced
- 1/2 cup bell peppers ; chopped
- 1 10 oz can Enchilada sauce
- 1 10.75 oz can condensed cream of chicken soup
- 1 1/2 cups Milk
- 1 cup shredded cheese
- 2 Chicken breasts boneless and skinless
INSTRUCTIONS
In a slow cooker add all ingredients besides cheese cover and cook on low heat for 6-8 hrs or high heat for 3-4 hrs.
Remove chicken and cut or shred and then readd to soup.
Top with cheese and tortilla chips
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2081g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2467 | ||
| Calories from Fat: 469 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 52.1g | 69 % | |
| Saturated Fat 23.2g | 116 % | |
| Monounsaturated Fat 13.9g | ||
| Polyunsanturated Fat 6.6g | ||
| Cholesterol 1185.9mg | 365 % | |
| Sodium 2661.2mg | 92 % | |
| Potassium 5282mg | 139 % | |
| Total Carbohydrate 12.6g | 4 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 11.3g | ||
| Protein 457.6g | 654 % | |
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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. |
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Calories per serving: 2467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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