Recipe Details
Ingredients
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1(14 ounce) canchicken broth
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1(10.5 ounce) cancondensed cream of chicken soup
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1(4 ounce) canchopped green chile peppers
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1(1.25 ounce) packagetaco seasoning
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1 ¼poundsskinless, boneless chicken breast
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2(15 ounce) cansgreat northern beans
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1(15 ounce) canwhite corn, drained
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½cupsour cream
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½cupshredded pepper Jack cheese, or to taste
Cooking Directions
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Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl.
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Layer chicken, great northern beans, and corn in a slow cooker. Pour broth mixture over top. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
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Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.
Recipe Tip
If you use cooked, chopped chicken in Step 2, you can cook it on Low for 3 to 4 hours.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories179 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 4g |
18% |
Cholesterol 45mg |
15% |
Sodium 933mg |
41% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 1g |
3% |
Total Sugars 1g |
|
Protein 15g |
29% |
Vitamin C 10mg |
11% |
Calcium 60mg |
5% |
Iron 1mg |
5% |
Potassium 192mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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