Chicken Enchilada Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 3.4 g
  • Cholesterol: 47.7 mg
  • Sodium: 847.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 24.5 g

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

Submitted by:


A delicious Mexican soup A delicious Mexican soup
Number of Servings: 6


    10 oz canned enchilada sauce
    15 oz canned black beans
    10 oz Green Giant Niblets Corn, Frozen
    14 oz canned tomato(es), no salt added
    10 oz Campbell's Healthy Request Cream of Chicken Soup
    1 can Campbell's Low Sodium Soup Chicken broth
    2 cooked chicken breasts (no skin, no bone, chopped)
    2/3 cup cooked onions
    4 oz Ortega Diced green chiles
    1 tsp cilantro
    1/2 tsp chili powder
    1/2 tsp cumin


Cook chicken by boiling or steaming.
I steam my chicken for 30 minutes in a steamer.
Chop up onions and saute them for about three minutes. Add the green pepper and the chiles. Continue sauteing for about 5 minutes longer.
Add all ingredients to the crockpot, except cilantro.
Cook on low for 6-8 hours or high for 3-4 hours.
Add cilantro for the last hour of cooking.
Serve with a dollop of sour cream (optional).
4 ww points per serving

Number of Servings: 6

Recipe submitted by SparkPeople user AMYABLE.

TAGS:  Poultry | Soup | Poultry Soup |

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.