Hungry-Girl Inspired Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Broth, 32 fl oz Celery, raw, 1.25 cup, diced Onions, raw, .5 cup, chopped Pumpkin, canned, without salt, 15 ounce canChicken Breast, no skin, 12 ounces CANNED MEXICAN CORN, 8 ozMi Paisano Yellow Corn Tortilla's 6 tortilla's,Beans - black beans - 15.5 oz.,Green Chiles, Peeled & Diced 4 tbsp Old El Paso Taco Seasoning, 2 tsp Paprika, 2 tbsp
In a large pot, bring broth to a boil. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Add enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add tortilla pieces before serving.
You can add Fat Free Shredded Cheddar and hot sauce, just add the calories too.
Number of Servings: 9
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNINE.
Add enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add tortilla pieces before serving.
You can add Fat Free Shredded Cheddar and hot sauce, just add the calories too.
Number of Servings: 9
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNINE.
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 2.2 g
- Cholesterol: 27.2 mg
- Sodium: 733.5 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 8.2 g
- Protein: 14.7 g