mexican chicken soup
- Number of Servings: 6
Ingredients
1 b/s chicken breast4 cups chicken stock1 can hot enchilada sauce1 can diced tomatoes w/jalapenos1 can black beans (rinsed & drained)1 cup frozen sweet corn1 garlic clove minced4 tbs cilantro chopped
Poach chicken breast in water, shred.
Meanwhile, in large soup pot, place chicken stock, enchilada sauce, black beans, diced tomatoes, onion, cilantro, corn, and garlic.
Bring to a boil, then simmer on med-low for 15min.
If desired, top with 2%milk Mexican shredded cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
Meanwhile, in large soup pot, place chicken stock, enchilada sauce, black beans, diced tomatoes, onion, cilantro, corn, and garlic.
Bring to a boil, then simmer on med-low for 15min.
If desired, top with 2%milk Mexican shredded cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDARYAN1051.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 2.4 g
- Cholesterol: 23.3 mg
- Sodium: 383.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.8 g
- Protein: 14.5 g
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