Green Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, slow-cooker soup inspired by green enchiladas, combining chicken with beans, corn, and green sauce. This minimal-effort meal delivers big flavor with just one pot to clean.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 Cups Low Sodium Chicken Broth
- 1 28-oz Can Green Enchilada Sauce
- 1 Cup Salsa Verde (plus more to taste)
- 1 15-oz Can Corn, drained
- 1 15-oz Can Pinto beans, rinsed and drained
- 1 Small White Onion (diced)
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1 Pound Boneless Skinless Chicken Breasts
- 1/2 Cup Sour Cream
- 2 Cups Shredded Cheddar or Monterrey Jack Cheese
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 2396mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 961mg
- Calcium
- 353mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.