Chicken Enchilada Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.1
  • Total Fat: 2.1 g
  • Cholesterol: 22.4 mg
  • Sodium: 681.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.2 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Mixture of several different recipes Mixture of several different recipes
Number of Servings: 12


    16 oz Fat Free Sour cream
    1 can 98% Fat Free Cream of chicken soup
    10 oz baked chicken breast, shredded
    1 can Rotel tomatoes
    1 can diced green chiles
    1 medium onion, diced
    1 tsp Ground cumin
    1 can Black beans, drained
    1 can corn, drained
    4 cups 98% fat free chicken broth


Cook onion, rotel tomatoes (with juice), and green chiles (with juice) until onions are translucent. Place in food processor with ground cumin and process for a few seconds (still want it to be chunky, but smooth). In pan, heat sour cream and cream of chicken soup until warmed through. Place mixture from food processor in a separate pan. Add chicken, black beans, and corn. Cook until heated through, mixing well. Add sour cream and cream of chicken soup mixture. Mix. Add chicken broth. Heat until thoroughly warmed. Makes 12 1-cup servings.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MICRONERDCHICK.

TAGS:  Poultry |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.