- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
- 1 can (4.5 oz) Old El Paso™ chopped mild green chiles
- 1 package (20 oz) bone-in chicken breasts, skin removed
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 bag (12 oz) frozen corn, thawed, drained
- Shredded Mexican cheese blend, if desired
- Chopped fresh cilantro, if desired
- Crushed tortilla chips, if desired
Step 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Step 2 Cover; cook on Low heat setting 7 to 8 hours.
Step 3 Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
Step 4 Top each serving with cheese, cilantro and tortilla chips.
NutritionCalories230(Calories from Fat25),Total Fat3g(Saturated Fat1/2g,Trans Fat0g),Cholesterol40mgSodium940mgTotal Carbohydrate30g(Dietary Fiber7g Sugars4g),Protein21g;% Daily Value*:Vitamin A6%;Vitamin C8%;Calcium6%;Iron15%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsTransfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.