We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    4K
  • Print
    47K
  • Pinterest
    2K
  • Email
    3K
  • Facebook
    121

Slow-Cooker Chicken Enchilada Soup

(190)
  86 reviews
  • 10 min prep time
  • 7 hr 20 min total time
  • 6 ingredients
  • 6 servings
  • Pinterest
    2K
  • Facebook
    121
  • Save
    4K
  • Email
    3K
  • Print
    47K

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

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) frozen corn, thawed, drained

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 If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed 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 If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
940mg
39%
Total Carbohydrate
30g
10%
Dietary Fiber
7g
29%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved