Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.5 cups beef broth2 cups water1/2 pound ground chicken (or 93% turkey)1/2 cup diced red bell pepper1 garlic clove, pressed1/4 cup masa harina (instant corn masa mix) or flour2 cans enchilada sauce (10 oz each)1 can (15 oz) black beans rinsed and drained1 cup thinly sliced zucchini1/4 cup snipped fresh cilantro or subsitute 1 tsp dried1 cup reduced fat 4-cheese Mexican, shredded cheese2 tbsp lime juice, fresh
1) In large dutch oven, cook ground chicken (or 93% ground turkey) over medium high hear until browned, drain and rinse. Add bell pepper and garlic to turkey, cook and stir 2 minutes. Add masa harina/flour, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.
2) Add zucchini to soup; simmer, uncovered, 2 - 3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle into soup bowls. Sprinkle with 1/8 cup cheese, if desired
Makes 8 (1.25 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYCOELMA.
2) Add zucchini to soup; simmer, uncovered, 2 - 3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle into soup bowls. Sprinkle with 1/8 cup cheese, if desired
Makes 8 (1.25 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user RYCOELMA.
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 6.3 g
- Cholesterol: 23.8 mg
- Sodium: 652.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.1 g
- Protein: 15.0 g