Enchilada Soup

This enchilada soup packs a punch when Old El Paso® products are added. A Mexican dinner that's ready for cooking in 10 minutes.

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  • prep time 10 min
  • total time 7 hr 20 min
  • ingredients 9
  • servings 6
 

Ingredients

2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (19 oz) Old El Paso™ mild or hot enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped mild green chiles
1
package (20 oz) bone-in chicken breasts, skin removed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
  • 4 Top each serving with cheese, cilantro and tortilla chips.
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
  • 4 Top each serving with cheese, cilantro and tortilla chips.

EXPERT TIPS

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Expert Tips

Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.

Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
940mg
940%;
Total Carbohydrate
30g
30%
(Dietary Fiber
7g
7%
  Sugars
4g
4%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.