Chicken Enchilada Soup

Name: Chicken Enchilada Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup diced onion; 2 garlic cloves minced; 1 T olive oil; 1 small can Mexican tomatoes such as Ro-Tel; 1 can kidney beans drained and rinsed; 1 cup of frozen corn; 1 small can of prepared enchilada sauce; 2 cups shredded or diced chicken cooked; 4-5 cups chicken stock

Minutes to Prepare: 20
Minutes to Cook: 20

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

Directions

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.

Servings Per Recipe: 6

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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