Chicken Enchilada Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.4
  • Total Fat: 10.3 g
  • Cholesterol: 39.4 mg
  • Sodium: 963.7 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 8.7 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient



Number of Servings: 8

Ingredients

    3 cups chicken stock
    2 skinless chicken breasts cut into chunks
    2 tsp ground cumin
    2 tsp chili powder
    1/2 tsp cayenne powder
    1 28 oz can diced tomatoes
    4-6 jalapenos minced
    1 green bell pepper diced
    1 15 oz can black beans
    4 tsp minced garlic
    2 cups frozen corn
    1/2 cup tomato paste
    16 oz pepper jack cheese
    1 cup chopped cilantro or you can use dried cilantro

Directions

I found this recipe on a website a while back and I changed a few small details. Add all ingredients other than the cheese and cilantro to a crock-pot and mix together. Cook on low about 6 hours. Add the cilantro and cheese about 30 minutes before it's done. Enjoy.

Serving Size: makes 6-8 servings