Chicken Fiesta Soup

Chicken Fiesta Soup

A wonderfully rich enchilada-style soup. The addition of a variety of vegetables makes this soup both nutritious and delicious!

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

8

Servings

4
boneless skinless chicken breasts, cooked and shredded
1
can (14-1/2 ounces) stewed tomatoes, drained
2
cans (4 ounces each) chopped green chilies
1
can (28 ounces) red enchilada sauce
1
can (14-1/2 ounces) low sodium chicken broth
1
cup onion, finely chopped
2
cloves garlic, minced
1
teaspoon salt
1
teaspoon ground cumin
1
teaspoon ground chili powder
3/4
teaspoon black pepper
1/4
cup fresh cilantro, minced
1
cup frozen whole kernel corn
1
yellow sqash, diced
1
zucchini, diced
1
cup tortilla chips, crumbled
8
ounces cheddar cheese, shredded
  1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash, and zucchini in slow cooker. Cover; cook on low for 8 hours
  2. To serve, fill individual bowls with soup. Garnish with crumbled tortilla chips and cheese.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of shredding the chicken breasts, you can simply chop them into 1/2 inch pieces.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.