Shannon's Lightening the Load Progresso Light Chicken & Cheese Enchilada

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Product Description. Add some zest and spice to your weekday meal with Progresso Traditional Chicken Cheese Enchilada Flavor canned soup. You'll love every bite of spicy chicken soup with vegetables, cheese and white meat chicken. Enjoy this gluten-free soup with corn tortilla chips or cheesy toast as part of a delicious, easy meal.

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Cook Chicken: Add diced chicken to the pot, cooking until browned on all sides. Combine Ingredients: Pour in Progresso Chicken Cheese Enchilada Soup, black beans, diced tomatoes, and frozen corn. Stir in chicken broth, cumin, chili powder, salt, and pepper. Simmer To Perfection: Bring the soup to a gentle boil, then reduce the heat to low and.

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Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften.

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Whisk in remaining chicken stock. Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom. Stir in the cream cheese until melted.

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Note: See notes section of the recipe card for crock pot instructions. Sauté onions, peppers, and garlic in olive oil/butter until softened. Add seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken. Boil gently for 15-20 minutes. Remove chicken and use 2 forks to shred. Return to soup.

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SLOW COOKER INSTRUCTIONS. Combine chicken broth, chicken, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder in a slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Remove the chicken and shred with two forks or chop.

Cheesy Chicken Enchiladas Recipe

Add everything to a crock pot, except cheese, cilantro, lime juice, apple cider vinegar, and butter. Cook on high for 3-4 hrs or low for 6-8. Remove chicken and shred. Add cheese, cilantro, and apple cider vinegar. Shred chicken and return to crock pot and finish with lime juice.

Shannon's Lightening the Load Progresso Light Chicken & Cheese Enchilada

This recipe is perfect for those who love traditional chicken enchiladas with a little bit of a twist. The Progresso soup adds a unique flavor to the dish while keeping it simple to make. 1 can (18.5 oz) Progresso Traditional Chicken and Cheese soup; 1 can (4 oz) chopped green chilies; 1/4 cup chopped onion; 2 cups shredded cooked chicken

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Step 2 - Add chicken to the pot along with tomatoes, enchilada sauce, and broth. Bring to a simmer and cook for 20 minutes or until chicken is cooked through. Step 3 - Remove chicken and shred with a fork or chop. Add it back to the pot along with the black beans and corn. Bring back to a simmer and cook for 10 minutes.

Progresso Light Chicken Noodle Soup 18.5oz in 2021 Light soups

How To Make cheesy chicken enchiladas. 1. # Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. # 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover.

Progresso Soup, Traditional Homestyle Chicken Soup, 19 oz

How To Make Enchilada Soup. Make the broth: Add some oil to a Dutch oven or soup pot. Sauté the onions until fragrant (1) and add in the bay leaf, water, and salt (2). Add in water and bring it to a boil over medium-high heat. Score the tomatoes by making a crisscross cut at the bottom of each tomato.

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In a medium bowl, combine soup and enchilada sauce. Add 1 cup of the soup mixture to your baking dish. In a large bowl, mix 1 cup of soup mixture with chicken and 1 cup of cheese, and reserve the remaining soup mixture. Warm tortillas in the microwave. Add 1/4 cup of chicken mixture to the middle of a tortilla and roll it up.

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Return the chicken. Stir and bring to a boil, then partially cover with a lid and allow to simmer for 10-15 minutes or until the internal temp of the chicken is 165°F/74°C. Remove the chicken from the soup, and shred with 2 forks. Add cream cheese and 1 cup of cheddar, and mix until the cheeses melt.

Creamy Chicken Enchiladas Recipe Taste of Home

Instructions. - In a 9x13" pan, pour about ½ cup of enchilada sauce in the bottom of the pan. Spread the sauce so that it covers the entire bottom of the pan. - Cut the tortillas in half. Arrange them on top of the enchilada sauce with the flat edge against the edge of the pan. - Pour half the can of Progresso® Light Soup on top of the tortillas.

Creamy Chicken Enchiladas Recipe How to Make It Taste of Home

Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted. Add the diced tomatoes, black beans, and frozen corn, stirring to combine. Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot.

Progresso Traditional, Chicken Noodle Soup, 19 oz

Soften the onion and garlic with butter on your stovetop and then transfer to your slow cooker. Add in the remaining ingredients, stir, & cover. Cook on high for 4 hours or on low heat for 6 hours. Once the cooking time is complete, remove the chicken, shred it, and place it back in your slow cooker and mix thoroughly.