Chicken Enchilada Soup
- Number of Servings: 8
Ingredients
2 boneless chicken breasts, cooked and chopped2 large ribs of celery, chopped1 large onion, chopped8 oz of frozen corn - half of a bag1 can of green chilies1 carton of low sodium chicken broth2 cans of black beans, drained and rinsed1 can of Italian flavored diced tomatoes1 can of mild Rotel tomatoes, drained (skip if you want even less spicy)3/4 cup mild red enchilada sauce3 oz. light cream cheese (reserve until the end)1 tsp. cumin1 tsp. chili powderpinch of red pepper salt and pepper to taste
Cut the chicken in bite size peices and saute it with the celery and onions in a pot sprayed with pam.
Add the rest of the ingredients (except cream cheese), bring to a boil. Reduce and simmer for at least 30 minutes. Add the cream cheese right before serving
Extras: Serve with corn tortillas or tortilla chips. Add jack or cheddar cheese when finished. Sprinkle with hot sauce for an extra kick. Top with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user COACHJEANNE.
Add the rest of the ingredients (except cream cheese), bring to a boil. Reduce and simmer for at least 30 minutes. Add the cream cheese right before serving
Extras: Serve with corn tortillas or tortilla chips. Add jack or cheddar cheese when finished. Sprinkle with hot sauce for an extra kick. Top with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user COACHJEANNE.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 1.8 g
- Cholesterol: 26.9 mg
- Sodium: 653.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.2 g
- Protein: 17.7 g
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