Creamy Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients1 - 10 3/4 oz Campbells Fat Free Cream of Chicken 1 - 8 oz Knudsen Fat-Free Sour Cream1 - 10oz can Las Palmas Enchilada Sauce Medium 2 - Cubes frozen cilantro - Trader Joe's = 2 Tablespoons1 - Tbsp McCormick Onion powder, Season to Taste 1 - Tbsp McCormick Garlic powder, Season to Taste 1 1/2 cup(s) cooked chicken breast, Cut into small cubes1 - 14 oz Swanson Chicken Broth, Fat Free, Sodium Reduced
Combine soup and sour cream into sauce pan until creamy (melted). Add Enchilada Sauce and seasonings. Slowly add chicken and then stir in broth. The more broth makes it soupy, less broth keeps it creamy. Simmer for 10 minutes.
Top with pico de gallo, cheese, sour cream and/or tortilla chips. Not added into the nutritional value.
My husband and son add Tapatio to add a spicy punch.
I have to say we think it taste better on day 2. Perfect to make a large batch ahead and eat for quick lunches or dinners.
Number of Servings: 6
Recipe submitted by SparkPeople user SWAN2B4ME.
Top with pico de gallo, cheese, sour cream and/or tortilla chips. Not added into the nutritional value.
My husband and son add Tapatio to add a spicy punch.
I have to say we think it taste better on day 2. Perfect to make a large batch ahead and eat for quick lunches or dinners.
Number of Servings: 6
Recipe submitted by SparkPeople user SWAN2B4ME.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 7.8 g
- Cholesterol: 46.0 mg
- Sodium: 1,016.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.1 g
- Protein: 13.1 g
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