Yummy, filling, flavorful, easy mexican soup.
| 10 | ounce chicken breast |
| 566 | g tomatoes |
| 396 | g chicken broth |
| 432 | g corn |
| 425 | g black beans |
| 2 | tbsp dried onions |
| 283 | g enchilada sauce |
| 1 | tsp cumin |
| 1 | tsp chili powder |
| 1 | tsp salt |
| 1 | tsp bay leaf |
Add all ingredients to a crock pot and cook on low for 6-8 hours. Before serving, remove chicken and shred, return to pot. Garnish with shredded cheese, sour cream, or baked tortilla strips.
CategoriesSoup
| Nutrition Facts | ||||||
Serving Size 300.8g |
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Amount Per Serving |
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Calories 174 Calories from Fat
26 |
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% Daily Value* |
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Total Fat
2.9g 4%
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Saturated Fat
0.5g 2%
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Trans Fat
0.0g |
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Cholesterol
30mg 10%
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Sodium
1130mg 47%
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Total Carbohydrates
23.2g 8%
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Dietary Fiber
4.2g 17%
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Sugars
3.2g |
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Protein
17.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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