Mexican Enchalada Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 255.0
  • Total Fat: 5.0 g
  • Cholesterol: 44.8 mg
  • Sodium: 570.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 21.9 g

View full nutritional breakdown of Mexican Enchalada Soup calories by ingredient
Report Inappropriate Recipe

Submitted by: MICKEYF57

Number of Servings: 12


    1.5 lb Pork Tenderloin, roasted and shredded
    1 small can Diced Green Chili Peppers
    1.5 Tbsp. Ground Cumin (not seed)
    1 Tbsp. Oregano leaves
    2 c. Diced Potato
    1 package Zatarains Red Beans and Rice (or I used Spanish Rice)
    4-6 c Water
    1 can La Victoria Enchalada Sauce (or Hatch's brand)
    1 can Whole Kernal Corn
    1 can Pinto Beans
    4 c. Diced Red Ripe Tomatoes, fresh
    2 c. Onion, chopped


Place pork tenderloin in oven and roast for 1.5 hours, or until easy to shred. Place shredded meat in large pot add water, enchalada sauce, cumin, oregano in pot, simmer for about 15 min. Add remaining ingrediants and simmer until done, aproximately 30 minutes.

You can have with unsalted tortilla chips, sourdough bread or crackers. Don't forget to add them separately to your nutrition for the day.

Number of Servings: 12

Recipe submitted by SparkPeople user MICKEYF57.


Rate This Recipe