Karen's Chicken Enchilada Soup

Name: Karen''s Chicken Enchilada Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: 1-1/2 lb boneless skinless chicken breast; 2 TB garlic powder; 2 TB salt; 3-4 small potatoes peeled & cubed; 1 medium white onion chopped; 3-4 celery stalks chopped; 1 10 oz can of Rotel; 1 can tomato sauce; 1 can black beans rinsed & drained (or pinto or kidney beans rinsed & drained); 1 cup frozen yellow corn (or canned corn rinsed & drained); 2 pkgs McCormick Enchilada Sauce Mix

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 10

Ingredients

1-1/2 lb boneless, skinless chicken breast2 TB garlic powder2 TB salt3-4 small potatoes, peeled & cubed1 medium white onion, chopped3-4 celery stalks, chopped1 10 oz can of Rotel1 can tomato sauce1 can black beans rinsed & drained (or pinto or kidney beans, rinsed & drained)1 cup frozen yellow corn (or canned corn, rinsed & drained)2 pkgs McCormick Enchilada Sauce Mix

Directions

In a large soup pot, boil chicken with garlic and salt until cooked through.

Remove chicken to cutting board and shred or cube. Drain and rinse pot. Return chicken to soup pot with all other ingredients. Cover with water and put on to boil.

Bring to a boil, stirring. Reduce to simmer, stirring occassionally for 30-45 minutes or until all veggies are soft.

Garnish as desired with fresh chopped cilantro, dollup of fat-free sour cream and/or low fat Mexican cheese blend or queso fresco. (Garnishes not included in nutritional info)

Makes about 10 - 2 cup servings.

You could also make this recipe using extra lean ground beef, ground turkey, or chili meat.

Number of Servings: 10

Recipe submitted by SparkPeople user COREYLOVE.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 150.6
Total Fat: 0.6 g
Cholesterol: 6.2 mg
Sodium: 2,142.1 mg
Total Carbs: 29.4 g
Dietary Fiber: 5.0 g
Protein: 7.3 g

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