Crockpot® Chicken Enchilada Stoup
Chicken Enchilada soup but thicker to make it more like a stew, great for weight loss surger patients focusing on filling protein and great flavor.
Servings: 6 servings
Calories: 233kcal
Equipment
- Slow Cooker
Ingredients
- 1 lb chicken breast boneless skinless
- 2 cups chicken broth low sodium
- 10 oz red enchilada sauce
- .5 can canellini beans rinsed
- 14 oz fire roasted diced tomatoes
- 4 oz green chiles diced
Instructions
- Add all the ingredients to the slow cooker (except toppings of course!) and cook on high for 3-4 hours OR low 7-8 hours.
- Using kitchen shears or two forks, shred the chicken in the slow cooker.
- Use a slotted spoon to serve into your bowl to keep liquid separated from your serving. Use toppings as desired.
Nutrition
Serving: 3oz | Calories: 233kcal | Carbohydrates: 21g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1541mg | Potassium: 514mg | Fiber: 6g | Sugar: 8g | Vitamin A: 904IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg