Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil2 medium onions, dicedgarlic4 cups chicken bouillon2 T ground cumin2 T chili powder1/2 teaspoon black pepper1 teaspoon cayenne pepper1 (8 oz). can tomato sauce1 (19 oz.) can enchilada sauce (or two 10 oz. cans)16 oz. Velveeta, cubed4 oz pepper jack cheese1-2 chicken breasts (baked)1 can corn1 can black beans (washed)Garnishes: pico de gallo, sour cream, shredded cheese, tortilla strips
Dice baked chicken
Cook your diced onions in olive oil until brown in stock pot.
Add all liquids
Add spices
Add chicken, corn, and beans
Bring to boil then simmer for an hour
Top the soup, if necessary.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JILLIANNOELLE.
Cook your diced onions in olive oil until brown in stock pot.
Add all liquids
Add spices
Add chicken, corn, and beans
Bring to boil then simmer for an hour
Top the soup, if necessary.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JILLIANNOELLE.
Nutritional Info Amount Per Serving
- Calories: 385.0
- Total Fat: 15.9 g
- Cholesterol: 71.5 mg
- Sodium: 2,011.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.0 g
- Protein: 27.5 g
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