Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
tablespoons olive oil1 large yellow onion, diced1 small green or red bell pepper, diced3 cloves garlic, mincedcoarse salt and fresh black pepper1 can (11 ounce) Ro-tel diced tomatoes & green chiles4 cups low-sodium chicken broth1 + 1/4 pounds boneless chicken breasts2 cups corn1 can black beans, optional1 tablespoon chili powder like McCormick1 teaspoon ground cumin1/2 teaspoon oregano (preferably Mexican), crushed between fingertips1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving1 cup sour cream, plus more for servingtortilla chips, for servingsliced avocado, for serving, optional
1.In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2.Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3.Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4.Serve garnished with more cheese, sour cream, tortilla chips and avocado.
Serving Size: Makes r 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MULTIMOM.
2.Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3.Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4.Serve garnished with more cheese, sour cream, tortilla chips and avocado.
Serving Size: Makes r 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MULTIMOM.
Nutritional Info Amount Per Serving
- Calories: 2,566.2
- Total Fat: 104.4 g
- Cholesterol: 553.1 mg
- Sodium: 8,860.7 mg
- Total Carbs: 225.0 g
- Dietary Fiber: 42.6 g
- Protein: 214.0 g
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