Crockpot Chicken Enchilada Soup
Spray your slow cooker with cooking spray.
Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix:
Cream of chicken soup
salsa
corn
black beans
water
cumin
cilantro
Pour over the top of chicken.
Cook on low for 4-6 hours.
Remove the chicken and shred with two forks.
Place back into the slow cooker and add shredded cheese.
Continue cooking until cheese has melted about 15 minutes.
Serve with optional toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 278 | ||
Calories from Fat: 119 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 80.3mg | 25 % | |
Sodium 535.9mg | 18 % | |
Potassium 572.8mg | 15 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.3g | ||
Protein 29.6g | 42 % | |
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: 278
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