Sour Cream Chicken Enchilada Soup
(40)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
8 oz. fat free sour cream1/2 can fat free cream of chicken soup1/2 tbls. fresh chopped cilantro1 1/4 cups cooked shredded chicken breast1/2 can Mexican Rotel1/2 cup chopped onions1/2 can diced green chiles2 cups fat free/ reduced sodium chicken broth
Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Mix together the chicken mixture with the sour cream mixture in a large saucepan and add the chicken broth. Heat through and serve.

Can serve over tortilla chips or with warmed tortillas, but this is not included in the calorie counter.

Number of Servings: 4

Recipe submitted by SparkPeople user SKEYDOO.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 153.1
  • Total Fat: 3.4 g
  • Cholesterol: 29.5 mg
  • Sodium: 1,085.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.1 g

Member Reviews
  • MALI79
     This turned out pretty good. I actually didn't add but a little of the broth because the soup was already "soupy" with the cream of chicken soup, the liquid from the Rotel, and the sour cream. I was also trying to cut back on some of the sodium.
    Good quick meal alone or with a sandwich. - 11/22/08
  • 4EVACRAZY
     When I heated this up I only added about 3/4c. of chicken broth. I left it more on the thicker side like a chowder. I also added some corn and the family was able to enjoy two meals from one. Thanks!! ~D - 2/27/08
  • SARA13875
     At this moment I am making the enciladas and have tons of leftover cream and chicken so I am going to make the soup. Should I freeze or just put the cream and chicken mixture in the refrigerator? - 9/15/08

    Reply from SKEYDOO (10/13/08)
    I have recently frozen the cream sauce and the chicken separately, but I have also made the soup and frozen it. Just depends on when you want to eat it. It works either way!

  • TALLGIRLX3
     I added a little bit of corn and some brown rice. This is a great recipe! - 8/9/10
  • MELISSA1218
     Made a few adjustments, like other people said I didn't end up using any chicken broth, but I did (accidentally) use the whole can of cream of chicken instead of half. I liked it as a thick chowder. Added black beans also, and food processed the Rotel, chiles and onions so they weren't so chunky. - 1/3/10
  • LVETCHG
     I added Spanish rice and ceyenne pepper. It was the bomb! I can't get enough! - 12/27/09
  • COLACEY
     This is a great recipe. Quick and easy to make when you are in a hurry. I would definately make this again. - 2/20/08
  • QUERIAN
     I made this along with the enchiladas. To cut down on sodium I poach the chicken then reserve the cooking liquid to use as broth, & instead of using a can of cream soup I use the recipe here on Spark for Make Your Own "Cream Of" Soup. Will add corn & cumin when I reheat the soup, that sounds good! - 10/23/10
  • SARAHMMAX
     perfect leftovers! - 1/22/09
  • VICKYWICKY1
     I added 2 large whole wheat tortillas cut into noodle shape strips to the leftover enchilada stuff plus 2 cups of boullion. Both recipes were good, but I think I liked the soup better! - 6/20/08
  • MFRANCO42
     Yum! Loved this for lunch with a slice of wheat bread! Will absolutely make this again. - 1/4/12
  • EMILYBEMENT
     I do low carb and made it the low carb way and it was unbelievable! - 7/28/09
  • CD3490412
     This was very yummy, my husband didn't like it but he doesn't like sour cream. I will make this again for sure!!! - 5/29/09
  • CD3513261
     not too bad... A little too sour for me... would have been better slighly creamier taste...but hey that would have added more fat and cal! - 1/9/09
  • SCRUBS07
     I think I liked this better than the enchiladas! The soup was tasty, filling, and pretty easy to make. - 9/14/08
  • SUMMER65
     holy moley, thats alot of sodium - 1/31/08
  • DIER1978
     This is a great way to make two meals from one recipe I would say the soup isn't as good as the enchiladas but it is still a great quick meal. Fabulous idea thanks so much! - 5/23/07
  • JANTHEBLONDE
     I love this Sour Cream Chicken Enchilada Soup Recipe! Delicious - 6/12/19
  • HOLLYM48
     I love this Sour Cream Chicken Enchilada Soup Recipe! Delicious - 6/12/19
  • LRCORVETTE
     We used mild for Rotel and chilies, awesome flavor, very low calories. We loved it, my son and husband had seconds. We crumbled up tortilla chips on top for crunch, great tip. - 3/3/15
  • CD13029988
     This is a great option for me since I am on a low calorie diet. It is low in calories and high on flavor. I will DEFINITELY make this again!
    - 11/3/12
  • HEALTHYSMILES
     My boyfriend and I both loved this recipe! I added two tablespoons green enchilada sauce for more flavor, and used slightly less broth for a thicker soup. - 5/21/12
  • SUNNYARIZONA
     TOO MUCH SODIUM!!! BAD !!! - 2/6/12
  • LORIRAYC
     Creamy goodness! Great on a cold winter day. The extra bonus is that I was able to make the soup at the same time as the Light Sour Cream Chicken Enchiladas. A nice filling dish. - 1/18/12
  • ANJELIA1968
     I really liked this recipe. I wish it more clearly defined serving size. I figured 1 cup per serving but that might not have been right. Didn't see the comments about using less broth until after, but next time i will make it more chowder-like. - 1/16/12



© 2024 SparkPeople, Inc. - Terms - Privacy