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Ingredients
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6 cups chicken broth
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1 pound skinless, boneless chicken breast halves
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can Mexican-style pinto beans
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1 cup salsa
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5 tablespoons chili powder
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¼ cup dried minced onion
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4 teaspoons minced garlic
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1 teaspoon dried Mexican oregano
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1 teaspoon dried basil
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1 teaspoon cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon salt
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2 cups cooked rice
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2 cups shredded Monterey Jack cheese
Directions
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Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
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Use forks to shred chicken. Stir in cooked rice.
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Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts (per serving)
308 | Calories |
12g | Fat |
28g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 308 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 6g | 30% |
Cholesterol 59mg | 20% |
Sodium 1969mg | 86% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 5g | |
Protein 24g | 48% |
Vitamin C 10mg | 11% |
Calcium 281mg | 22% |
Iron 3mg | 18% |
Potassium 613mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.