Chicken enchilada soup with black beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.1
  • Total Fat: 3.0 g
  • Cholesterol: 25.5 mg
  • Sodium: 1,322.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 14.9 g

View full nutritional breakdown of Chicken enchilada soup with black beans calories by ingredient
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Nice thick and rich soup good on it's own or with your own mix ins. Yum! Nice thick and rich soup good on it's own or with your own mix ins. Yum!
Number of Servings: 8


    2 onions, chopped into quarters
    1.5 cups roma tomatoes, halved
    1 tsp canola oil
    4 cups chicken broth
    2 cups salsa
    4 tsp taco seasoning
    1/2 cup masa (corn) flour
    1.75 cup shredded boneless, skinless chicken meat (I used the meat from 2 roasted chicken thighs)
    1 large can (about 2.5 cups) tomato sauce
    1.5 cups black beans
    Optional: garlic powder to taste


1. Toss onions and tomato in oil and roast in 400 degree oven for about 45 minutes. Add veggies to about 1 cup of salsa in a blender and blend until almost, but not quite smooth.
2. Meanwhile, heat chicken broth in a large pot and when up to almost a boil, add masa flour and taco seasoning and whisk until thickened.
3. Add blended veggies, tomato sauce, black beans and tomato sauce and stir. Stir in shredded cheese and cook on low for 20 minutes to blend flavours.
4. Serve with shredded cheese, hot sauce and/or light sour cream or low fat Greek yogurt (all not included in calorie count).

Serving Size: Makes 8 generous 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DANCEMOM1970.

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