Try this Enchilada Soup recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients except cream cheese and toppings in slow cooker.
Cover and cook on low for 7-8 hours. Remove chicken breasts and shred.
Using a hand blender, purée the soup until smooth and creamy. Don't blend in crock if using a nonstick insert.
Place cream cheese and shredded chicken in slow cooker and cook until cheese is melted, about 1 hour.
Stir and serve with toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2062g) | ||
Recipe Makes: 1 | ||
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Calories: 1922 | ||
Calories from Fat: 556 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 350.3mg | 108 % | |
Sodium 5512.1mg | 190 % | |
Potassium 3928.3mg | 103 % | |
Total Carbohydrate 204.6g | 60 % | |
Dietary Fiber 32.3g | 129 % | |
Sugars, other 172.3g | ||
Protein 149.5g | 214 % | |
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: 1922
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