Chicken Enchilada Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 273.0
  • Total Fat: 7.9 g
  • Cholesterol: 35.3 mg
  • Sodium: 724.8 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 21.2 g

View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient



Number of Servings: 6

Ingredients

    1/2 cup diced onion
    2 garlic cloves, minced
    1 T olive oil
    1 small can Mexican tomatoes, such as Ro-Tel
    1 can kidney beans, drained and rinsed
    1 cup of frozen corn
    1 small can of prepared enchilada sauce
    2 cups shredded or diced chicken, cooked
    4-5 cups chicken stock

Directions

Saute onions and garlic in olive oil till softened. Add canned tomatoes, kidney beans, enhilada sauce, and stock. Bring to a simmer. Stir in corn and chicken. Heat through.

Serving Size: makes 6 2 cup serviings

Number of Servings: 6

Recipe submitted by SparkPeople user JFELTENBERGER.