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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.1
  • Total Fat: 3.4 g
  • Cholesterol: 29.5 mg
  • Sodium: 1,085.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.1 g

View full nutritional breakdown of Sour Cream Chicken Enchilada Soup calories by ingredient
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Sour Cream Chicken Enchilada Soup

Submitted by: SKEYDOO

Introduction

This recipe came from the chicken enchilada recipe I submitted earlier. I didn't need to make that many chicken enchiladas, so I made this up to make a slightly different meal. I used the remaining sauce from the chicken enchilada recipe, then added the remaining chicken and added the chicken broth. This recipe came from the chicken enchilada recipe I submitted earlier. I didn't need to make that many chicken enchiladas, so I made this up to make a slightly different meal. I used the remaining sauce from the chicken enchilada recipe, then added the remaining chicken and added the chicken broth.
Number of Servings: 4

Ingredients

    8 oz. fat free sour cream
    1/2 can fat free cream of chicken soup
    1/2 tbls. fresh chopped cilantro
    1 1/4 cups cooked shredded chicken breast
    1/2 can Mexican Rotel
    1/2 cup chopped onions
    1/2 can diced green chiles
    2 cups fat free/ reduced sodium chicken broth

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Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Mix together the chicken mixture with the sour cream mixture in a large saucepan and add the chicken broth. Heat through and serve.

Can serve over tortilla chips or with warmed tortillas, but this is not included in the calorie counter.

Number of Servings: 4

Recipe submitted by SparkPeople user SKEYDOO.






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Member Ratings For This Recipe


  • Good
    8 of 9 people found this review helpful
    This turned out pretty good. I actually didn't add but a little of the broth because the soup was already "soupy" with the cream of chicken soup, the liquid from the Rotel, and the sour cream. I was also trying to cut back on some of the sodium.
    Good quick meal alone or with a sandwich. - 11/22/08

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  • Incredible!
    8 of 8 people found this review helpful
    When I heated this up I only added about 3/4c. of chicken broth. I left it more on the thicker side like a chowder. I also added some corn and the family was able to enjoy two meals from one. Thanks!! ~D - 2/27/08

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  • 5 of 5 people found this review helpful
    At this moment I am making the enciladas and have tons of leftover cream and chicken so I am going to make the soup. Should I freeze or just put the cream and chicken mixture in the refrigerator? - 9/15/08

    Reply from SKEYDOO (10/13/08)
    I have recently frozen the cream sauce and the chicken separately, but I have also made the soup and frozen it. Just depends on when you want to eat it. It works either way!


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  • Very Good
    4 of 4 people found this review helpful
    I added a little bit of corn and some brown rice. This is a great recipe! - 8/9/10

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  • Very Good
    4 of 4 people found this review helpful
    Made a few adjustments, like other people said I didn't end up using any chicken broth, but I did (accidentally) use the whole can of cream of chicken instead of half. I liked it as a thick chowder. Added black beans also, and food processed the Rotel, chiles and onions so they weren't so chunky. - 1/3/10

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  • 4 of 4 people found this review helpful
    I added Spanish rice and ceyenne pepper. It was the bomb! I can't get enough! - 12/27/09

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  • Incredible!
    3 of 3 people found this review helpful
    This is a great recipe. Quick and easy to make when you are in a hurry. I would definately make this again. - 2/20/08

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  • Very Good
    2 of 2 people found this review helpful
    I made this along with the enchiladas. To cut down on sodium I poach the chicken then reserve the cooking liquid to use as broth, & instead of using a can of cream soup I use the recipe here on Spark for Make Your Own "Cream Of" Soup. Will add corn & cumin when I reheat the soup, that sounds good! - 10/23/10

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  • 2 of 2 people found this review helpful
    perfect leftovers! - 1/22/09

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  • Incredible!
    2 of 2 people found this review helpful
    I added 2 large whole wheat tortillas cut into noodle shape strips to the leftover enchilada stuff plus 2 cups of boullion. Both recipes were good, but I think I liked the soup better! - 6/20/08

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  • Incredible!
    1 of 1 people found this review helpful
    Yum! Loved this for lunch with a slice of wheat bread! Will absolutely make this again. - 1/4/12

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  • Very Good
    1 of 2 people found this review helpful
    I do low carb and made it the low carb way and it was unbelievable! - 7/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was very yummy, my husband didn't like it but he doesn't like sour cream. I will make this again for sure!!! - 5/29/09

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  • Good
    1 of 2 people found this review helpful
    not too bad... A little too sour for me... would have been better slighly creamier taste...but hey that would have added more fat and cal! - 1/9/09

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  • Very Good
    1 of 1 people found this review helpful
    I think I liked this better than the enchiladas! The soup was tasty, filling, and pretty easy to make. - 9/14/08

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  • 1 of 10 people found this review helpful
    holy moley, thats alot of sodium - 1/31/08

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  • Good
    1 of 1 people found this review helpful
    This is a great way to make two meals from one recipe I would say the soup isn't as good as the enchiladas but it is still a great quick meal. Fabulous idea thanks so much! - 5/23/07

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  • This is a great option for me since I am on a low calorie diet. It is low in calories and high on flavor. I will DEFINITELY make this again!
    - 11/3/12

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  • My boyfriend and I both loved this recipe! I added two tablespoons green enchilada sauce for more flavor, and used slightly less broth for a thicker soup. - 5/21/12

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  • Bad
    0 of 2 people found this review helpful
    TOO MUCH SODIUM!!! BAD !!! - 2/6/12

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  • Creamy goodness! Great on a cold winter day. The extra bonus is that I was able to make the soup at the same time as the Light Sour Cream Chicken Enchiladas. A nice filling dish. - 1/18/12

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  • I really liked this recipe. I wish it more clearly defined serving size. I figured 1 cup per serving but that might not have been right. Didn't see the comments about using less broth until after, but next time i will make it more chowder-like. - 1/16/12

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  • I let it simmer for a while and served it with chips when it became thicker. Awesome recipe! - 12/20/11

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  • I made this with a roasted chicken and made an entire batch of soup instead of using 1/2 cans. Great quick winter lunch while at work! - 12/17/11

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  • This was so tasty. I had cooked the chicken in the slow cooker the day before with some cumin, garlic, chili powder, and green taco sauce for chicken tacos. I hac enough left over for this recipe. I used only a cup of low sodium fat free chicken stock. It turned out perfectly creamy and spicy! - 11/29/11

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