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.

  • 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
  • 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.
  • 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.
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