Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 140.7
- Total Fat: 4.6 g
- Cholesterol: 20.9 mg
- Sodium: 907.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.5 g
- Protein: 7.4 g
View full nutritional breakdown of Chicken Enchilada Soup calories by ingredient
Number of Servings: 8
Ingredients
Carlita Green Enchilada Sauce, i can (270 grams)
Campbell's Cream of Mushroom and Chicken soup (1 can), 2.5 serving
Beans, black, 1 cup
el Rio Green Chilies (1 can, 3 peppers)
Red Onion Raw
Chicken Breast, skinless (1 breast, 7 oz)
Chicken Broth, 2 cup
*Daisy Light Sour Cream, 1/2 cup.
Oregano, ground, 1 tbsp
Garlic powder, 1 tbsp
Hunts Fire Roasted Diced Tomatoes 1 can, 1.75 cups
Directions
Cut up chicken breast and boil in pot with oregano and garlic powder added to water.
Save chicken water for broth.
Shred chicken and set aside.
In large pot saute onion then add green enchilada sauce, tomatoes, soup, black beans, diced green chilies, shredded chicken and 2 cups chicken broth.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sour cream, but don't boil.
Warm through.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JGARYP.
Save chicken water for broth.
Shred chicken and set aside.
In large pot saute onion then add green enchilada sauce, tomatoes, soup, black beans, diced green chilies, shredded chicken and 2 cups chicken broth.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sour cream, but don't boil.
Warm through.
Serving Size: 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JGARYP.