Slow Cooker Chicken Fiesta Soup - Ready to Eat Dinner
This is an easy and delicious soup to warm you up on a crisp fall evening. It can be served with corn chips and dairy free cheese if you prefer, either way it is sure to be a hit with your entire family. The kids won't even know there are veggies inside!
Ingredients
- 4 cups cook and shred Chicken, Boneless Breasts
- 15 ¼ ounces Whole Kernel Corn, Canned
- 3 ¾ cups Red Enchilada Sauce
- 8 ounces Mild Green Chiles, Diced, Canned
- 14 ½ ounces Diced Tomatoes, Canned
- 14 ½ fluid ounces Chicken Broth/Stock
- 1 cup dice Onion
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all the ingredients together in slow cooker.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix all the ingredients together in slow cooker.
- Cover and cook on low for 6-8 hours.
- Serve with corn chips, dairy free sour cream and cheese, if desired.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 317
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 112mg
- Sodium
- 2172mg
- Total Carbohydrates
- 27g
- Fiber
- 6g
- Sugar
- 19g
- Protein
- 41g
- WW Freestyle
- 3