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Enchilada Soup Recipe


  • Enchilada Soup
    Enchilada Soup

    2 cups Progresso® chicken broth (from 32-oz carton)

  • One and a half can (Nineteen ounce) Old El Paso® mild or hot enchilada sauce
  • 1 can (5 ounce) Old El Paso® chopped mild green chiles
  • 1 bundle (Twenty oz) bone-in chicken breasts, skin removed
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
  • Shredded Mexican cheese blend, in the event that desired
  • Chopped fresh cilantro, in the event that desired
  • Crushed tortilla chips, in the event that desired

How to make Enchilada Soup

  • Spray 4- in order to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce as well as chiles. Location chicken in to enchilada sauce mixture; spoon sauce over chicken.
  • Cover; cook upon Reduced warmth environment Seven to eight hours.
  • Remove chicken through cooker with placed spoon. Mix beans as well as hammer toe into combination within cooker. Improve warmth environment in order to Higher. Include; prepare 5 to 10 moments longer. Meanwhile, shred chicken through pulling aside with Two forks; return to cooker. Cook till completely warmed.
  • Top each serving with cheese, cilantro and tortilla chips.
  • Enchilada Soup is ready to serve.

Prep Time: 10 minutes
Total Time: 7 hours 20 minutes
Servings: 6 servings (1 1/3 cups each)