Chicken Enchilada Soup
- Number of Servings: 8
Ingredients
Carlita Green Enchilada Sauce, i can (270 grams) Campbell's Cream of Mushroom and Chicken soup (1 can), 2.5 serving Beans, black, 1 cup el Rio Green Chilies (1 can, 3 peppers) Red Onion Raw Chicken Breast, skinless (1 breast, 7 oz) Chicken Broth, 2 cup *Daisy Light Sour Cream, 1/2 cup. Oregano, ground, 1 tbsp Garlic powder, 1 tbsp Hunts Fire Roasted Diced Tomatoes 1 can, 1.75 cups
Cut up chicken breast and boil in pot with oregano and garlic powder added to water.
Save chicken water for broth.
Shred chicken and set aside.
In large pot saute onion then add green enchilada sauce, tomatoes, soup, black beans, diced green chilies, shredded chicken and 2 cups chicken broth.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sour cream, but don't boil.
Warm through.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JGARYP.
Save chicken water for broth.
Shred chicken and set aside.
In large pot saute onion then add green enchilada sauce, tomatoes, soup, black beans, diced green chilies, shredded chicken and 2 cups chicken broth.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sour cream, but don't boil.
Warm through.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JGARYP.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 4.6 g
- Cholesterol: 20.9 mg
- Sodium: 907.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.5 g
- Protein: 7.4 g
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