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Chicken Fiesta Soup

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

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Member Reviews ( 2 )

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Member Recipe By Jessica

Prep Time 15 min
Total Time 8 hr 15 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Instead of shredding the chicken breasts, you can simply chop them into 1/2 inch pieces.

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REVIEWS & COMMENTS

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Posted 1/29/2013 10:30:24 PM REPORT ABUSE isiscrystal said:

Rating:

I liked this. It's got a nice kick to it. I omitted the salt and used raw chicken breasts instead of cooked. Shredded the chicken with two forks at the end of cooking time, put it back in and then served it. Only bad thing about this recipe is that it's got a ton of sodium in it (even without the added tsp of salt) - weird thing is, I found it on Betty Crocker's "Low Sodium Soup Recipes" page.

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