Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup diced onion2 garlic cloves, minced1 T olive oil1 small can Mexican tomatoes, such as Ro-Tel1 can kidney beans, drained and rinsed1 cup of frozen corn1 small can of prepared enchilada sauce2 cups shredded or diced chicken, cooked4-5 cups chicken stock
Saute onions and garlic in olive oil till softened. Add canned tomatoes, kidney beans, enhilada sauce, and stock. Bring to a simmer. Stir in corn and chicken. Heat through.
Serving Size: makes 6 2 cup serviings
Number of Servings: 6
Recipe submitted by SparkPeople user JFELTENBERGER.
Serving Size: makes 6 2 cup serviings
Number of Servings: 6
Recipe submitted by SparkPeople user JFELTENBERGER.
Nutritional Info Amount Per Serving
- Calories: 273.0
- Total Fat: 7.9 g
- Cholesterol: 35.3 mg
- Sodium: 724.8 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 5.9 g
- Protein: 21.2 g
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