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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 7.4 g
  • Cholesterol: 44.5 mg
  • Sodium: 684.4 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 22.7 g

View full nutritional breakdown of Creamy Chicken Enchilada Soup calories by ingredient
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Creamy Chicken Enchilada Soup

Submitted by: MOM2MBJ

Introduction

No condensed soups required! A wonderful, hot soup on a cold night. Made with lower sodium ingredients and oil instead of butter, this a healthier alternative to the original. No condensed soups required! A wonderful, hot soup on a cold night. Made with lower sodium ingredients and oil instead of butter, this a healthier alternative to the original.
Number of Servings: 8

Ingredients

    2 T Olive Oil
    1 celery stalk, thinly sliced
    1 carrot, grated or minced
    3 cups Kitchen Basics unsalted chicken stock
    1/2 cup nonfat, plain greek yogurt
    1/2 cup milk, 1%
    1/4 cup flour
    1/3 cup mushrooms, chopped
    10 oz can Rotel tomatoes and green chiles
    8 oz Velveeta, made with 2% milk, cubed
    2 cups cooked chicken breast, shredded or diced (about 2 small breasts)
    1 tsp cumin
    1 tsp chili powder

Directions

In a large soup pot, heat oil. Add celery and saute until tender. Add carrots and saute a minute or so. Add chicken broth. Wisk in yogurt. Add tomatoes, mushrooms, and spices; stir. Heat until almost boiling. Add cheese and stir until melted. Wisk flour into milk. Wisk slowly into soup. Heat until boiling, stirring often. If the soup does not seem thick enough, add more milk/flour mixture. Be careful, it will thicken as it cooks. Add chicken. Heat until boiling, stirring often. Turn down heat and simmer until ready to serve.

Add broken tortilla chips to soup and shredded cheese to top of soup when serving, if desired. (not added to nutrition count).

Serving Size: Makes 8 one bowl servings (about two ladles full)






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