<p>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!</p>
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Ingredients
- 4 cups cook and shred Chicken, Boneless Breasts
- 15 1/4 ounces Whole Kernel Corn, Canned
- 3 3/4 cups Red Enchilada Sauce
- 8 ounces Mild Green Chiles, Diced, Canned
- 14 1/2 ounces Diced Tomatoes, Canned
- 14 1/2 fluid ounces Chicken Broth/Stock
- 1 cup dice Onion
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 317 Calories
- 5g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 112mg Cholesterol
- 2172mg Sodium
- 27g Total Carb
- 6g Fiber
- 19g Total Sugars (Includes 0g Added Sugars)
- 41g Protein
- 3 WW Freestyle
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.
Freeze For Later Cooking 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.
- Cover and cook on low for 6-8 hours.
- Let cool.
- Divide among the indicated number of freezer bags. Seal, label and freeze.
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
- Reheat in microwave until heated through.
- Serve with corn chips, dairy free sour cream and cheese, if desired.