Chicken enchilada soup

(1)

Number of Servings: 12

Ingredients

12.0 oz Tyson boneless, skinless chicken breast3.0 tsp taco seasoning1.5 cup Beans, red kidney1.5 cup Beans, black1.0 cup, chopped Onions, raw6.0 cup Swanson Chicken Broth 99% Fat Free2.0 cup La Victoria Enchilada Sauce1.0 cup Corn (frozen), Kroger Golden Sweet180.0 gram(s) Mahatma Extra Long Grain Enriched White Rice, 45g/.25 cup raw uncooked, .75 cup cooked

Directions

Cook chicken and taco seasoning in instapot for 60 minutes. Shred chicken and add all ingredients except rice to pot Add jalepeno to taste Cook for 45 minutes on soup setting Add rice and cook for 10 more minutes. Serve with tortilla chips and cheese.

Serving Size: Makes 10 1 cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user ONLYBYGODSGRACE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 169.0
Total Fat: 1.6 g
Cholesterol: 18.8 mg
Sodium: 899.3 mg
Total Carbs: 27.9 g
Dietary Fiber: 4.6 g
Protein: 11.5 g

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Member Reviews

BILLTHOMSON
The name caught my eye, so i tried it, it was delicious. - 4/5/20
JAMER123
Sounds good except for the jalepeno peppers which we don't eat. I am sure we can enjoy it without. - 4/4/20