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Recipe: Chicken enchilada soup

The Iowa Dish - Recipes
3 to 4 oz. chicken breasts, cooked and shredded
1/2 cup onion, chopped
2 cups frozen corn kernels, thawed
1 (15-oz.) can black beans, drained and rinsed
1 (14-oz.) can fire roasted diced tomatoes
1 (4-oz.) can diced green chilies
1 (15-oz.) can 100% pure pumpkin
3 cups red enchilada sauce
3 cups reduced sodium chicken broth
Optional ingredients: Crushed tortilla chips or Beanitos, reduced-fat shredded Mexican cheese, light sour cream

Place chicken, onion, corn, black beans, tomatoes, green chilies, pumpkin, enchilada sauce and chicken broth in a slow cooker. Cook on low for 8 to 9 hours. Place in serving bowl and top with optional ingredients. Enjoy!
from www.eatrightiowa.org

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