Slow-Cooker Chicken Enchilada Soup

(162)
  63 reviews
  • 10 min prep time
  • 7 hr 20 min total time
  • 6 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 7 to 8 hours.
  3. 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. 4 If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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