Chicken Enchilada Soup
- Number of Servings: 6
Ingredients
10 oz canned enchilada sauce 15 oz canned black beans 10 oz Green Giant Niblets Corn, Frozen 14 oz canned tomato(es), no salt added 10 oz Campbell's Healthy Request Cream of Chicken Soup 1 can Campbell's Low Sodium Soup Chicken broth 2 cooked chicken breasts (no skin, no bone, chopped)2/3 cup cooked onions 4 oz Ortega Diced green chiles 1 tsp cilantro1/2 tsp chili powder1/2 tsp cumin
Cook chicken by boiling or steaming.
I steam my chicken for 30 minutes in a steamer.
Chop up onions and saute them for about three minutes. Add the green pepper and the chiles. Continue sauteing for about 5 minutes longer.
Add all ingredients to the crockpot, except cilantro.
Cook on low for 6-8 hours or high for 3-4 hours.
Add cilantro for the last hour of cooking.
Serve with a dollop of sour cream (optional).
4 ww points per serving
Number of Servings: 6
Recipe submitted by SparkPeople user AMYABLE.
I steam my chicken for 30 minutes in a steamer.
Chop up onions and saute them for about three minutes. Add the green pepper and the chiles. Continue sauteing for about 5 minutes longer.
Add all ingredients to the crockpot, except cilantro.
Cook on low for 6-8 hours or high for 3-4 hours.
Add cilantro for the last hour of cooking.
Serve with a dollop of sour cream (optional).
4 ww points per serving
Number of Servings: 6
Recipe submitted by SparkPeople user AMYABLE.
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 3.4 g
- Cholesterol: 47.7 mg
- Sodium: 847.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.4 g
- Protein: 24.5 g
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