Monday, November 9, 2009

Chicken Enchilada Soup

This turned out really really good. I wish now I'd doubled the batch so I would have had more to freeze for later.

Chicken Enchilada Soup

1 can Bush's Dark Red Kidney Beans (15 ounce) rinsed and drained
1 can Diced Tomatoes (14.5 ounce)
1 can Whole Kernal Corn (10 ounce)
1/4 cup dehydrated onion flakes
1 can Red Enchilada Sauce (10 ounce)
1 can Cream of Chicken soup, condensed (10.75 oz)
1 cup 2% low-fat milk
shredded Pepper jack cheese (4 ounces)
8 ounces boneless skinless chicken breast

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

Serves 6.

Per serving: 245 Calories; 5g Fat (20.6% calories from fat); 14g Protein; 27g Carbohydrate; 8g Dietary Fiber; 19mg Cholesterol; 400mg Sodium.