Slow Cooker Chicken Enchilada Soup - 19.4g Carbs, 5.4g Fiber, 3.8g Sugar
From: www.yummly.com & http://preventionrd.com
Author: Nicole Morrissey
Prep time: 5 min
Cook time: 6 hours
Total time: 6 hours 5 min
Serves: 8
Servings: about 1⅓ cups each
1 lb boneless, skinless chicken breasts
2 cups low-sodium chicken stock
1 (10 oz) can red enchilada sauce
1 (15 oz) cans black beans, rinsed and drained
1 (14 oz) can fire-roasted diced tomatoes, with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chiles
2 cloves garlic, minced
1 onion, peeled and diced
1 tsp ground cumin
Combine all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
Remove chicken to a cutting board and shred using 2 forks; return to crock pot and stir to combine. Serve hot with toppings of preference, such as cilantro, sour cream, and shredded cheese, if desired.
Serves: 8
Serving size: approx. 1⅓ cups
Nutrition per Serving: 171 Calories, 3.1g Fat, 33mg Cholesterol, 471mg Sodium, 19.4g Carbs, 5.4g Fiber, 3.8g Sugar, 16.5g Protein
Posted by: chefgloria1030@yahoo.com
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